Lamb Rack with Roasted Ratatouille and Basil Pesto | Sarahlyn’s Kitchen

Ingredients

• 2 lamb racks (8 cutlets on each rack), French-trimmed, excess fat trimmed
• 2 cups basil leaves
• 2 garlic cloves, roughly chopped (for pesto)
• 1/4 cup pine nuts, toasted
• 1/3 cup finely grated parmesan
• 1/2 cup rice bran oil or olive oil, plus extra
• 1 eggplant, trimmed, cut into 3cm pieces
• 2 zucchinis, trimmed, cut into 3cm pieces
• 1 large red capsicum, seeded, coarsely chopped
• 1 red onion, coarsely chopped
• 2 garlic cloves, thinly sliced (for the ratatouille)
• 250g cherry tomatoes
• Micro-herbs (optional)