Lamb & ratatouille polychrome

In this top-notch recipe, chef Lucas Dumelie gives his reinterpretation of ratatouille as an accompaniment to lamb (rack, saddle, kidneys).

This recipe by Lucas Dumelie, chef at Séchex-Nous in Margencel, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make a simplelamb, ratatouille polychrome, smoked eggplant gel, jus like a navarin.

Serves 4
Preparation time: 2 h 30
Cooking time: 4 h
Marinade: 1 h

Ingredients for Lucas Dumelie 's lamb & ratatouille polychrome

1 rack of lamb
1 saddle of lamb
2 kidneys
1 head of garlic, candied and burnt

For the tomato purée

4 red heirloom tomatoes
1 can tomato paste
Olive oil

For the bell pepper purée

2 red peppers
Coarse salt

For the zucchini purée

2 zucchinis
Coarse salt

For the eggplant purée

2 eggplants
Coarse salt

For the stuffed tomatoes

4 Black Cherry tomatoes
2 choppedonions
Vegetables (1 zucchini, 1 bell pepper, 1 tomato)
Sugar
Vinegar
Olive oil

For thenavarin lamb jus

Lamb carcass
Tomato concentrate
Cognac
Aromatic garnish (onions, carrots, celery, bouquet garni)
Butte r

For thefromage blanc

200 g fromage blanc
200 g Gruyèredouble cream
Herbs (chives, chervil, dill)
1 lime
Salt and pepper

For thesmoked eggplant gel

2 eggplants
2 g agar-agar

Specific equipment

Flashlight
Centrifuge

Steps for Lucas Dumelie 's lamb & ratatouille polychrome

Tomato purée: Remove seeds from tomatoes and cut into quarters. Brown them in a hot pan with a drizzle of oil. Add the tomato paste and simmer over low heat until the tomatoes lose all their water. Blend.
Bell pepper purée: Bake the peppers on a bed of coarse salt at 220°C for 30 min. peel them as soon as they come out of the oven. Blend. Season to taste.
Zucchini purée and eggplant purée: Bake zucchini on a bed of coarse salt at 180°C for 30 min. Rinse off excess salt. Blend. Season to taste. Do the same with the eggplants.
Stuffed tomatoes: Burn the tomato skins with a blowtorch.
remove. Hollow out the tomatoes and cut the flesh into small cubes.
Set aside.Place the onions in a mixture of water, sugar and vinegar and leave to marinate for 1 h. drain, then mix with the cubed vegetables and set aside in olive oil.
Navarin lamb jus: brown the lamb trimmings in a pot until caramelized, adding a few knobs of butter to finish the caramelization .
drain to remove the butter. Return to the heat, add the aromatic garnish and brown well.
Add tomato paste and deglaze with cognac .
Moisten with water .
Reduce over low heat.
Cottage cheese cream: Mix cottage cheese and Gruyère double cream, add finely chopped herbs. Season with salt, pepper and lime zest and juice. Set aside.
Smoked eggplant gel: Cut eggplants lengthwise into 4 pieces. Cook them on the barbecue (or under the broiler ), then centrifuge them.
Boil the juice with theagar-agar .
Leave to cool, then blend. Store in a pipette.
Finishing and presentation: Cook the lamb chops (ideally on the barbecue). Roast the saddle and kidneys in butter. Using a spatula , place a dot of each purée on top . Garnish with a stuffed tomato. Add a dot of eggplant gel, the garlic confit, then a touch of cream and the meat.