This flavorful dish makes the most of summer and late fall vegetables. Use any kind of ravioli; spinach goes well with the lamb. The ratatouille and yogurt may be prepared in advance and stored in an airtight container, refrigerated.
Adapted from CR’s The Restaurant.
Makes 4 servings
3 tablespoons extra virgin olive oil
1 small red onion, diced
2 cloves garlic, minced
1 small zucchini, diced
1 small yellow squash, diced
1 eggplant, diced1 tomato, diced
18 ounces tomato juice
1 ounce tomato paste
2 teaspoons dried oregano
1 bunch basil, chiffonaded
salt to taste
freshly ground black pepper to taste
2 lamb racks
3 tablespoons Major Grey mustard
2 anchovies, minced
1 sprig rosemary, minced
1 tablespoon red winemint or fresh basil for garnish
12 large ravioli, cooked (any kind)
extra virgin olive oil to taste
½ cup Greek yogurt
4 mint leaves, minced
2 tablespoons mint jelly
¼ teaspoon grated lemon zest
1.Prepare the ratatouille. Heat oil in a large sauce pan over medium-high heat. Add onion and saute until translucent. Add garlic and stir, cooking, for 1 minute. Add zucchini, yellow squash, eggplant, and tomato and cook until tender. Add tomato juice, tomato paste, and oregano, stirring to combine, and bring to simmer. Simmer 15 minutes. Remove from heat and stir in basil.
2. While the ratatouille simmers, prepare the lamb. Preheat oven to 350°F and have ready a roasting pan.
3. In a small bowl, combine the mustard, anchovies, rosemary, and red wine. Stir until blended, then rub racks with the mixture. Place in roasting pan and roast until medium rare, about 20 minutes. Let rest for 5 minutes before slicing.
4. Prepare the mint yogurt. In a small bowl, stir together all ingredients until smooth. Refrigerate until ready to use.
5. To serve, place 3 ravioli each into 4 shallow bowls. Spoon ratatouille over each portion. Arrange sliced lamb chops over each. Garnish with a dollop of mint yogurt, drizzle of olive oil, and fresh basil or mint sprigs.