Spiced Rack Of Lamb With Ratatouille - cooking recipe

Ingredients

1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp chili powder
5 tbsp olive oil
1 None 8-bone rack of lamb
1 clove garlic, finely chopped
1 None small red onion, finely diced
1 None small red pepper, deseeded, finely diced
1 None small eggplant, finely diced
3 None tomatoes, deseeded, finely diced
1 tbsp tomato paste
1/4 cup chicken stock
1 None zucchini, finely diced
1 tbsp fresh basil, finely shredded, plus extra leaves, for garnish

Preparation

Preheat oven to 375\u00b0F. Combine spices with 1 tbsp oil and mix to form a paste. Brush over lamb. Season.
Heat 3 tbsp oil in a saucepan over medium heat. Add garlic, onion, pepper and eggplant. Cook, stirring, for 5 mins, or until softened. Add tomatoes, tomato paste and stock. Bring to a boil, reduce heat and add zucchini. Cover and simmer for 15 mins. Remove lid and season. Add basil.
Meanwhile, heat remaining oil in a frying pan over high heat. Add lamb and sear until browned all over. Transfer to a baking dish and roast for 15 mins, or until cooked to your liking. Remove from oven and let rest for 10 mins before slicing.
Serve lamb with ratatouille and extra basil leaves.