serves 4
© At home in Renvyle by Tim O’Sullivan, 2005
2 Racks of Lamb (Trimmed)
Salt & Pepper
Rosemary, as Required
2 Teaspoons Dijon Mustard
Herb & Apricot Stuffing
75-100g/ 3-5 oz Butter
2 Shallots
100g / 4 oz Mixed Fresh Herbs (Parsley, Thyme, Mint)
50g / 2 oz Dried Apricots
100g / 4 oz Fresh White Breadcrumbs

Ratatouille
½ Aubergine
2 Peppers, Deseeded
2 Courgettes
6 Mushrooms
1 Clove Garlic
1 Tbsp Olive Oil
2 Tomatoes (Skinned, Deseeded & Chopped)

Rosemary Jus
1 Glass Of Red Wine
Rosemary
1 Tsp Redcurrant Jelly
25g / 1 oz Butter
To Finish (Optional)
Pesto
Garnish (Optional)
1 Parsnip (Thinly Sliced Lengthways)
Flat Leaf Parsley
Method
Heat a large griddle pan and season the lamb with salt and pepper.  Seal the lamb on both sides in the pan, add a little rosemary and place in a roasting tin in a fairly hot oven, 400°F / 200°C / Gas Mark 6, for 18 minutes or until it is cooked as you like it.
To make the stuffing: Melt the butter in a pot, add most of the herbs with the chopped apricots and diced shallots.  Cook for about 3 minutes, mix in most of the breadcrumbs and keep warm.
To make the “Ratatouille”: Dice all of the listed vegetables finely and cook in oil with the crushed garlic and the tomatoes for 5 minutes. Keep warm.
To make the sauce: Remove the lamb from the oven and set aside; for the sauce, deglaze the pan with red wine and a pinch of chopped rosemary.  Add the redcurrant jelly and work in 25g / 1 oz of butter.
To finish the lamb: Coat the outside surface with a mixture of mustard, the remaining crumbs and the rest of the mixed herbs. Finish under a hot grill for 2 minutes to crispen and brown.
Garnish: Deep fry the sliced parsnips in hot oil until crispy