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Sonoma Lamb with Garden Ratatouille
Pair with: Jordan Cabernet Sauvignon
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.
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.