Roasted rack of lamb provencale with ratatouille | epicuriantime.com

Ingredients

• 2 racks of lamb, about 2 pound each
• freshly ground pepper
• 1/2 teaspoon chopped fresh thyme
• 2 tablespoons extra-virgin olive oil
• 2 cups mirepoix (equal parts coarsely chopped onions, carrots and celery)
• 1/2 teaspoon whole black peppercorns
• 1 bay leaf
• 1 thyme sprig
• to taste salt
• 1 tablespoon butter
• 1 tablespoon Dijon mustard
• For the herbed crust:
• 1 cup fresh bread crumbs
• 1 teaspoon finely chopped thyme
• 3 tablespoons chopped parsley
• 2 large garlic cloves
• recipeIngredient ends