Rack of Lamb with Risotto Milanese and Ratatouille

First cut the vegetables for the ratatouille (eggplant, zucchini, bell pepper, onion) into small and even cubes. Heat the olive oil in a pan and sauté the onion. Then add the diced vegetables and simmer over low heat. Add a stalk of rosemary (tip: pack in a tea filter so that the small "needles" from the rosemary do not get scattered in the ratatouille) and simmer over low heat. Add some water if necessary. Season with salt, pepper and balsamic vinegar at the end.

For the risotto, cut the onion very finely. Let the clarified butter get hot in the saucepan, sweat the onion and add the risotto rice and fry until it starts to turn translucent. Now gradually deglaze with the vegetable stock and white wine. While stirring constantly, let the stock and the wine boil over and over again and add more until the rice is soft but still has a bite. Just before the end, add the saffron threads, grated Parmesan and the butter and stir until the risotto has a creamy consistency.

Parry the rack of lamb a little, season with salt and sear it in clarified butter in a hot pan. Add lemon zest, salt and rosemary to the lamb and bake in the 160 degree oven for about 20 minutes. Then let it rest for a few minutes and then cut it open.

For the sauce, sear the lamb parures in the pan, dust with flour and deglaze the lamb stock. Pour in red wine, add a few orange zest, finely chopped thyme and rosemary n.B. add and reduce strongly. Strain through a sieve and beat with cold butter.