Dice all veg to the same size for the ratatouille.
Place butter in a pan and add onion to soften. Cook for 2 mins approx.
Slice and dice the tomatoes to the same size and add to the pan with courgette and aubergine.
Add garlic last and simmer for 5 minutes.
Season with salt and black pepper and add a handful of chopped fresh basil.
Slice through each rack and add each chop to heated butter in the pan.
Season with black pepper and a pinch of salt.
Cook through on each side.
For the crumb take a handful of pistachio nuts and almonds and finely chop.
Mix with finely chopped fresh chives.
Once the lamb is cooked, with a pastry brush; brush each side with Dijon Mustard and pop into and cover with the crumb mixture before serving.
Dice all veg to the same size for the ratatouille.
Place butter in a pan and add onion to soften. Cook for 2 mins approx.
Slice and dice the tomatoes to the same size and add to the pan with courgette and aubergine.
Add garlic last and simmer for 5 minutes.
Season with salt and black pepper and add a handful of chopped fresh basil.
Slice through each rack and add each chop to heated butter in the pan.
Season with black pepper and a pinch of salt.
Cook through on each side.
For the crumb take a handful of pistachio nuts and almonds and finely chop.
Mix with finely chopped fresh chives.
Once the lamb is cooked, with a pastry brush; brush each side with Dijon Mustard and pop into and cover with the crumb mixture before serving.
