Grilled Loin of Lamb with Ratatouille & Tapenade - Chef Recipe by Gabriel Gate

Ingredients

"This superb lamb dish is a perfect example of the flavoursome cuisine of Provence. The ratatouille is also wonderful served on its own." ~ Gabriel Gaté.

Lamb:

4 loins of lamb, each about 12cm long
2 Tbs olive oil, plus extra for drizzling
Freshly ground black pepper
1 garlic clove, finely chopped
2 Tbs finely chopped rosemary leaves
Salt

Ratatouille:

3 Tbs olive oil
1/2 brown onion, finely diced
2 thyme sprigs, chopped
1 garlic clove, finely chopped
1 small red capsicum (pepper), diced
1 small zucchini (courgette), diced
1 small eggplant (aubergine), diced
3 tomatoes, diced

Tapenade:

100 g pitted black olives
3 anchovies
1 Tbs capers
2 Tbs olive oil

Method

Ratatouille:

Heat the oil in a saucepan over a medium heat. Add the onion and thyme and fry for a few minutes. Stir in the garlic, then add the capsicum and stir for a few minutes. Add the zucchini, eggplant and tomatoes, bring to a simmer and cook over a low heat for 20–30 minutes until the vegetables are soft. Refrigerate until required. It may be reheated as you need it.

Tapenade:

Blend all ingredients to a paste. Store in the refrigerator until 10 minutes before serving.

Lamb:

Season the lamb loins with oil, pepper, garlic and rosemary, then marinate in the refrigerator for at least 30 minutes. Grill the lamb for 3–4 minutes on each side. Turn off the heat, cover the meat and leave it to rest for at least 5 minutes before slicing.

Serve the lamb loins on a bed of hot ratatouille. Season with salt and top each loin with a tablespoon of tapenade. Drizzle with the extra olive oil and serve.

Credits: This is an edited extract from Délicieux by Gabriel Gaté published by Hardie Grant Books RRP $49.99 and is available in stores nationally.

Photo Credits: This is an edited extract from Délicieux by Gabriel Gaté published by Hardie Grant Books RRP $49.99 and is available in stores nationally.