Sonoma Lamb with Garden Ratatouille

Japanese eggplant, basil and a variety of sweet peppers flourish in our little garden. A ratatouille finished with our estate olive oil, paired with Sonoma lamb is a summer dish perfected.

Pair with: Jordan Cabernet Sauvignon

Marinate lamb with marjoram, olive oil, sea salt and black pepper at room temperature for one hour.

For the ratatouille, heat olive oil over medium heat and add diced onion and garlic. Gently cook until just soft.

Add the diced tomato and sauté for another 3 minutes.

Add zucchini, eggplant, bell peppers, marjoram and basil. Heat through and season. Hold in a 200º oven while preparing lamb.

Heat either 2 tablespoons of peanut oil or clarified butter over medium heat until shimmering. Pat lamb dry and sauté approximately 4 minutes per side or until a thermometer reads 120º for rare.

Tent chops loosely with foil and allow to rest for a minimum of 5 minutes. Serve over a generous portion of garden ratatouille.

Serves 6

For the lamb

6 double cut Frenched lamb rib chops
3 tsp fresh marjoram, chopped
3 tsp Jordan Extra Virgin Olive Oil
sea salt and freshly ground black pepper, to taste

For the Garden Ratatouille

½ cup Jordan Extra Virgin Olive Oil
1 medium onion, diced
3 garlic cloves, minced or pressed
8 plum tomatoes, peeled, seeded and diced
1 pound zucchini, finely diced and quickly blanched
1 pound Japanese eggplant, grilled and diced
2 bell peppers, charred on the grill then peeled, seeded and diced
1 tsp fresh marjoram, finely chopped
¾ cup fresh basil
2 Tbsp peanut oil (or clarified butter)
sea salt and freshly ground black pepper, to taste

My Cart

Sign In

Sonoma Lamb with Garden Ratatouille

Serves 6