Seared Rack of Lamb with Summer Vegetable Tian and Olive Relish
This dish is inspired by the Provence region in southern France. It is a simple but deeply-flavored dish relying on the very best of summer’s produce alongside the headiness of pastured lamb. The flavors are brought together and bridged to perfection with the 2018 REX HILL Shea Vineyard Pinot Noir by adding the olive relish over the lamb and vegetable tian.
A ‘tian’ is a dish of thinly sliced vegetables layered and cooked in the oven. This dish serves 4.
For the Lamb
2 racks of lamb, chine bone removed
2 tbs olive oil
1 tbs salt
4 thyme sprigs
2 rosemary sprigs
4 cloves of garlic, smashed
For the Summer Vegetable Tian
2 ripe tomatoes, cored and thinly sliced
1 eggplant, trimmed and sliced into rounds
2 small zucchinis, trimmed and sliced into rounds
12 basil leaves
Grated parmesan (optional)
For the Olive Relish
½ cup pitted green olives (we use Picholene or green Castelvetrano)
½ cup pitted black oil-cured olives
½ bunch parsley, stemmed
½ cup olive oil
How To Make
Season the lamb racks with salt.
Coat the eggplant generously with olive oil and season with salt. Add to a hot sauté́ pan and cook 3-4 four minutes per side, place on a sheet pan. Do the same with the zucchini. The tian is created by stacking the vegetables in alternating layers, placing basil leaves whenever inspired. Be sure to season the tomato slices with salt while stacking. Individual tians should be stacked for each serving, about 5 – 6 layers high alternating between eggplant, zucchini, and tomato, and topped with grated parmesan if desired.
Heat the oven to 425℉. Place some olive oil in a large cast-iron pot or large cast-iron skillet. Sear the racks of lamb on both sides for 7-10 minutes per side, or until the meat is well browned.
Place the lamb and the vegetable tians in the oven to finish cooking. Remove after 10 minutes and rest the lamb.
While the lamb and vegetables cook, chop the olives and parsley and stir in the olive oil.
To serve, place a tian on each of four plates. Slice the lamb chops, cutting in between the rib bones and divide evenly amongst the plates. Drizzle the olive relish over the lamb and tians on each plate and serve with the 2018 REX HILL Shea Vineyard Pinot Noir.