Lamb Loin with Garlic Au Jus Ratatouille Recipe Video

Chef Olivier Desaintmartin, from Caribou Cafe in Philadelphia, makes lamb loin roasted with garlic au jus Ratatouille and potato rosace. Daphne Payan and Jean-Luc Le Du join him to taste and discuss Ventoux wines from France.

Summary

Difficulty LevelEasyHealth IndexAverage
Servings4Cuisine
CourseTaste
MethodMain Ingredient
Interest Group

Ingredients

 Boneless lamb loin2
 Russet potato4 , peeled
 Red pepper2 , diced
 Zucchini2 , diced
 Eggplant1 , diced
 Onion1 Large, diced
 Plum tomatoes4 , diced
 Fresh thyme2 Teaspoon
 Chopped rosemary1 Teaspoon
 Roasted garlic3 Clove (15 gm)
 Dry white wine1 Cup (16 tbs)
 Veal stock1 Cup (16 tbs) (Base)
 Butter1 Ounce
 Olive oil1⁄2 Cup (8 tbs)
 Salt To Taste
 Pepper To Taste
 Olive oil To Taste
 Butter To Taste

Directions

In a small nonstick pan (6”), heat a little bit of olive oil. Wash and then slice the potatoes very thin and display the slices in the bottom of the pan into a rosace (do not wash the potato slices). Cook at medium heat for 4 minutes, flip it and cook for another 3 minutes. When golden brown, reserve on a plate. Repeat three more times.

Make the ratatouille. Heat the olive oil, add the onions, the peppers, the zucchini and the eggplant; season with salt and pepper. Cook for 5 minutes, add the tomatoes, the thyme and the rosemary and let cook until completely dry (about 15 minutes). Check seasoning. While the ratatouille is cooking, heat some olive oil and a “nut” of butter in a saucepan. Season the two loins of lamb and pan sear them on high heat all around. Turn the heat down, and cook them for 3 more minutes. Remove the loins of the pan to rest for 10 minutes. Deglace the pan with the roasted garlic smashed, add the wine, scrape the bottom of the pan and let reduce by two thirds. Add the stock and the juices from the plate where the lamb is. Reduce and add the butter. Turn the heat off. Check seasoning. In a ring (6”) place the ratatouille still hot; slice the lamb (reheat it in a hot oven for 3 minutes if too warm) and make a rosace on the ratatouille, remove the ring, pour some of the sauce on the lamb and around, finish with the potato rosace on top. Repeat three times and serve.
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Editors Review

Join Chef Olivier Desaintmartin as he makes lamb loin roasted with garlic au jus ratatouille and potato rosace. This serves as a great accompaniment to Ventoux wines from France. Watch this excellent video and impress your guests with your culinary skills.
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