Basquaise-style rack of lamb, stuffed vegetables and Espelette pepper sauce Recipe

Ingredients:

• 1 rack of lamb, approximately 1-½ lbs
• 2 tbsp. Extra-virgin olive oil
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 large onion, sliced
• 4 garlic cloves, minced
• 1 ½ lbs ripe tomatoes, peeled, seeded and chopped
• 2 tbsp. chopped fresh parsley leaves
• 2 tbsp. chopped fresh thyme leaves
• 1 tbsp. chopped fresh rosemary leaves
• 1 tbsp. sugar
• Salt and freshly ground black pepper
• ½ cup dry white wine
• 2 ½ cups chicken stock
• 8 small zucchinis, cut into small pieces
• 8 small yellow squash, cut into small pieces
• 1 tbsp. unsalted butter
• 1 tsp. Espelette pepper

Instructions:

1. Preheat oven to 375˚F.
2. In a large skillet, heat 2 tbsp. of olive oil over medium heat. Sauté bell peppers and onions for 8-10 minutes until vegetables are soft and golden.
3. Add garlic and sauté for another minute.
4. Add tomatoes, parsley, thyme, rosemary, sugar, salt, and pepper. Mix thoroughly.
5. Cook the vegetables over low heat for 10 minutes, stirring occasionally until all the liquid has evaporated.
6. Add the white wine and cook for an additional 5 minutes until all the liquid has evaporated.
7. Spread the Basquaise sauce over the bottom of a roasting pan and set aside.
8. Season the rack of lamb with salt and black pepper.
9. In a large skillet, heat up 1 tbsp. of olive oil over medium-high heat, and sear the lamb for 2-3 minutes per side until browned all over.
10. Place the lamb on top of the Basquaise sauce in the roasting pan.
11. Roast lamb, uncovered, for 20-25 minutes or until the internal temperature reaches 135-140˚F.
12. Remove the lamb from the oven, cover it with foil and let it rest for 10 minutes.
13. In a large skillet, melt 1 tbsp. of unsalted butter over medium heat. Add zucchinis, yellow squash, salt, and pepper.
14. Cook, stirring occasionally, until vegetables are tender, about 10-15 minutes, remove from heat and set aside.
15. In a small saucepan, bring chicken stock to a boil and reduce heat. Add Espelette pepper and simmer for 5 minutes.

Serving:

Verdict:

This Basquaise-style rack of lamb recipe is not only appetizing but also extremely flavorful, with the tender and juicy lamb cooked to perfection and the Basquaise-style sauce adding a unique kick to the dish. The stuffed vegetables and the Espelette pepper sauce together create the perfect combination of sides and complements well with the lamb. Serve this for a formal dinner or a get-together, and your guests will be asking for more.