Chef Nicolas Reynard: Roasted rack of lamb, petits farcis with ratatouille and rosemary juice
Chef Nicolas Reynard showcases one of his favourite childhood dish with Mediterranean notes.
1. Prepare the ratatouille
Dice all the vegetables into small pieces. Place in a pot with olive oil and cook slowly for 20 minutes.
2. Petits farcis
Cut zucchini and capsicum in half lengthwise and scoop out the inside of each vegetable. Divide and stuff the ratatouille mixture among the vegetables, Place in the oven and roast to 180°C for 12 minutes.
3. Roasted rack lambs
In a baking dish add butter and vegetable oil and the lamb racks. Place in the oven to 180°C for 15 minutes until golden brown. Remove from the oven and allow to cool for about 10 minutes. Serve with the reduce veal juice.
Nicolas Reynard is the executive chef of L’Absinthe.
Photo credit: Absinthe
