Ingredients:
2-ea Lamb loin boneless
4-ea Potato russet peeled
2 ea Red pepper diced
2 ea Zucchini diced
1 ea Eggplant diced
1 ea Onion large diced
4 ea Plum tomatoes diced
2 Tsp Thyme fresh leaves
1 Tsp Rosemary chopped
3 ea Garlic cloves roasted
1 cup Dry white wine
1 cup Veal stock (base)
1 oz Butter
½ cup Olive oil
Salt, Pepper, olive oil, butter

Method: 
In a small nonstick pan (6”), heat a little bit of olive oil. Wash and then slice the potatoes very thin and display the slices in the bottom of the pan into a rosace (do not wash the potato slices). Cook at medium heat for 4 minutes, flip it and cook for another 3 minutes. When golden brown, reserve on a plate. Repeat three more times.

Make the ratatouille. Heat the olive oil, add the onions, the peppers, the zucchini and the eggplant; season with salt and pepper. Cook for 5 minutes, add the tomatoes, the thyme and the rosemary and let cook until completely dry (about 15 minutes). Check seasoning.

While the ratatouille is cooking, heat some olive oil and a “nut” of butter in a saucepan.  Season the two loins of lamb and pan sear them on high heat all around. Turn the heat down, and cook them for 3 more minutes. Remove the loins of the pan to rest for 10 minutes.  Deglace the pan with the roasted garlic smashed, add the wine, scrape the bottom of the pan and let reduce by two thirds. Add the stock and the juices from the plate where the lamb is.  Reduce and add the butter. Turn the heat off. Check seasoning. 

In a ring (6”) place the ratatouille still hot; slice the lamb (reheat it in a hot oven for 3 minutes if too warm) and make a rosace on the ratatouille, remove the ring, pour some of the sauce on the lamb and around, finish with the potato rosace on top. Repeat three times and serve.