Umami....Not Sure What That Means....This is It!

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Tender racks of lamb go beautifully with the sunshine flavors of chargrilled vegetables and basil in this simple main course. This roast lamb recipe is a perfect alternative to traditional Sunday lunch.

Roasted Rack of  Lamb with Chargrilled Provencal Vegetables, Olive Tapenade and Basil Pesto

Serves 4

Total time:  1 hour 10 minutes

Ingredients

Rack of Lamb

4 4-bone racks of lamb

olive oil

salt

pepper

Chargrilled Vegetables

1 zucchini, sliced length ways

1/2 eggplant, sliced length ways

1 red pepper, peeled and cut into 4

1 yellow pepper, peeled and cut into 4

2 oz of extra virgin olive oil

1 garlic clove, crushed

4 sprigs of thyme, picked

salt

Tapenade

4 oz of pitted green olives

1/3 fl oz of extra virgin olive oil

Pesto

1 bunch of fresh basil

1/2 garlic clove

1oz of Parmesan, grated

1oz of pine nuts, toasted

1 oz of extra virgin olive oil

salt

sugar

Preparation

The Pesto

Blend the pesto ingredients together until smooth in a food processor and place to one side.

The Tapenade

Simply pulse the olives and oil together in blender until smooth but with a little texture remaining, then set to one side.

Preheat the oven to 400°F. 

In a large hot sauté pan, place a tablespoon of olive oil and then the seasoned lamb racks, fat side down. Allow to sear and brown well and then turn over and sear all sides evenly.

Return to being fat side down and place in the hot oven for 12 to 15 minutes. Remove from the oven and rest, reserving any resting juices to drizzle over before serving.

Chargrilled Vegetables

While the lamb cooks, prepare the chargrilled vegetables. In a small pan warm 1 fl oz of the olive with the garlic and thyme until it starts to sizzle. Remove from the heat and season with salt.

Toss the vegetables with the remaining olive oil and season. In a very hot chargrill pan sear them until cooked. Cut into small pieces and place in the flavored oil to marinade.

Plating/Presentation

To serve, place a puddle of the pesto to one side of the serving plate and a quenelle of the tapenade on the other. Reheat the vegetables in the oven and place over the pesto. Carve each rack in half and drizzle with some of the resting juices. Serve

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