Grilled Herb-Crusted Lamb T-Bone with Ratatouille

Recipe Date:
August 20, 2014
Cook Time:
Imperial (US)
  • 12 2" thick lamb t-bone chops
  • 1 bunch thyme, chopped
  • 4 garlic cloves, minced
  • 5 tbsps extra virgin olive oil
  • salt and freshly ground pepper, to taste
  • 3 japanese eggplants
  • 3 japanese eggplants
  • 3 medium-sized zucchini
  • 6 roma tomatoes
  • 3 tsps extra virgin olive oil
  • salt and freshly ground pepper, to taste
  • 1/2 cup basil, chopped

Remove lamb from refrigerator and set aside – room temperature – for 10 minutes. Preheat gas grill to high and also preheat oven to 350°. In a small bowl, use a wisk to blend the thyme and garlic, adding in the extra virgin olive oil. Rub mixture generously on lamb; season with salt and pepper, to taste, and let sit for 15 minutes.

To Prepare the Ratatouille

Slice eggplant, zucchini and tomatoes into ¼ inch medallions. ‘Shingle’ the vegetables – alternating the eggplant, zucchini and tomatoes in a baking dish – and drizzle with extra virgin olive oil. Season with salt and pepper, to taste.

To Cook the Lamb

Grill lamb on each side for 3 minutes for medium rare. When the last side of the lamb is grilling, place the ratatouille in the preheated 350° oven for 15 minutes. Remove the lamb from the grill and let rest for 10 minutes while ratatouille is baking.

To Serve

Spoon ratatouille onto plate and sprinkle with chopped basil. Place 2 lamb t-bones at an angle, partially covering the vegetables. Garnish with a sprig of thyme and serve.