Skip to content

The main dish, Mediterranean

Tapenade crusted rack of lamb with ratatouille

Tapenade crusted rack of lamb with ratatouille is a Mediterranean main for 6, made with two 8 rib racks of lamb seared and coated in tapenade and breadcrumbs. It takes 55 minutes of active work, the ratatouille is made the day before and the lamb is coated in the morning to finish in the oven right before guests arrive. It's a moderate difficulty dish at €8.80 per person, and the key is only half cooking the lamb before the oven so it stays rosy.

A rosy rack of lamb under a black tapenade crust, with ratatouille made the day before that's had time to deepen in flavor.

Tapenade crusted rack of lamb with ratatouille
For
6 people
Work
55 min
Total time
2 h 30
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€8.80
Calories per person
690 kcalcalculated by Kiloach, your weight coach

The black tapenade crust gives a slight crackle before revealing rosy lamb underneath, its olive and garlic aroma wrapping the meat without overpowering it. A two step cooking method, seared first then finished low in the oven, keeps the rack tender all the way through. The ratatouille, simmered the day before, adds soft stewed vegetables and a thyme scented juice that loosens up the plate.

This is a summer dish for when you're hosting friends for a dinner that's a bit more involved, or a family meal that deserves a whole piece of meat carved at the table. Spreading the work over two days makes it a smart choice for entertaining without a frantic day of cooking, paired with something fresh to start and a sweet note to finish that contrasts with the Mediterranean flavors of the main.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 1 h 10
  2. The same day 1 step, 15 min
  3. Before the guests arrive 2 steps, 27 min
  4. When it's time to serve 1 step

The day before, make the ratatouille completely and let it rest in the fridge, it only gets better overnight. In the morning, sear the racks, coat them with mustard, tapenade and breadcrumbs, then keep them chilled. Right before your guests arrive, put the racks in the oven and reheat the ratatouille, so all that's left is carving and plating at serving time.

The ingredients

6 people

Butcher

  • racks of lamb, 8 ribs each 2

Pantry

  • black tapenade 150 g
  • breadcrumbs 50 g
  • Dijon mustard 2 tbsp
  • olive oiloften in the pantry 6 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Fruits and vegetables

  • eggplants 2
  • zucchini 3
  • bell peppers 2
  • tomatoes 6
  • onions 2
  • garlic 3 cloves
  • thyme 4 sprigs

Allergens Gluten, Fish, Mustard

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Sauté the diced eggplant, zucchini and bell peppers separately, then combine them with the onions, garlic and tomatoes. 30 min

    Cooking each vegetable on its own keeps its texture, so the ratatouille doesn't turn into a mush.

  2. Let the ratatouille simmer gently with the thyme, then let it cool. 40 min

    It tastes even better reheated the next day.

The same dayDuring the day, whenever you get a moment.

  1. Sear the racks of lamb in hot oil, let them cool, then brush them with mustard and tapenade and roll them in breadcrumbs. 15 min

    Only half cook them at this stage, they'll finish in the oven.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Roast the racks at 200°C, then let them rest under foil. 12 min

    If the crust browns too fast, cover it with parchment paper.

  2. Reheat the ratatouille over low heat. 15 min

    Add a drizzle of raw olive oil right before serving.

When it's time to serveThe final touches, right in front of your guests.

  1. Carve the racks into chops and arrange them over the ratatouille.

    Use a serrated bread knife to slice without damaging the crust.

Our tips to get it right

  • Ask your butcher for well trimmed racks with the bones exposed, the tapenade crust holds better and the racks carve into cleaner chops.
  • Drain the ratatouille vegetables well after cooking if the juices look too abundant, the lamb crust doesn't hold up well over a watery plate.
  • Take the racks out of the fridge a good half hour before roasting, meat that's too cold in the center cooks unevenly.

The variations

  • Swap the black tapenade for green tapenade, it's milder and changes the color of the crust.
  • For a meatless version, keep the ratatouille on its own and serve it with grilled halloumi slices as the main course.
  • To save time, buy premade ratatouille and put your effort into the crust and the lamb's cooking instead.

What to serve it with

  • Oven roasted potatoes
  • A fresh tabbouleh starter
  • A chilled Provence rosé

Storage

The ratatouille keeps 2 to 3 days in the fridge in a sealed container and freezes well. Cooked lamb keeps for 2 days in the fridge, reheat it gently in the oven so the meat doesn't dry out and the crust stays crisp.

Questions about this recipe

Can I use a rack with fewer ribs?

Yes, you can use racks with 6 or 7 ribs, just reduce the oven time by two to three minutes.

How do I know the lamb is cooked enough?

Count on 12 minutes at 200°C for a rosy result, the meat should still feel springy to the touch. A meat thermometer in the center should read around 55 to 57 degrees Celsius.

Can I replace the breadcrumbs with something else?

You can use crushed melba toast or panko style crumbs, the crust will be a bit finer but will still hold together well.

How do I plate the rack of lamb nicely for guests?

Slice between each bone for individual chops and fan them out over the warm ratatouille. Keep one or two whole bones aside for a nice visual in the center of the dish.

Can a tapenade crusted rack of lamb with ratatouille be made ahead?

Yes, it's even recommended. The recipe needs 55 min of work in total, split up like this, the day before, 2 steps, the same day, 1 step, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a tapenade crusted rack of lamb with ratatouille?

Allow 2 h 30 in total, including resting and cooking time, of which 55 min is actual work. The recipe is rated "medium".

How many calories are in a tapenade crusted rack of lamb with ratatouille?

About 690 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a tapenade crusted rack of lamb with ratatouille cost?

About €8.80 per person, that's €52.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, fish, mustard. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Fish soup with rouille The starter

Mediterranean

Fish soup with rouille

  • 40 min of work
  • Prepared the day before
  • Medium, €3.80 per person

330 kcalcalculated by Kiloach

Mains for entertaining

See all