Jordan winery sonoma lamb garden ratatouille recipe webhero2015 img 2308a « back to recipes

Sonoma Lamb with Garden Ratatouille

Japanese eggplant, basil and a variety of sweet peppers flourish in our garden. A ratatouille finished with our Estate Extra Virgin Olive Oil and paired with Sonoma lamb is truly a taste of summer in wine country.

Ingredients

  • 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 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

Ingredients

  • 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 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

Instructions

serves 6

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.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.