French Ratatouille and Lamb

Method

1. Preheat oven to 375°F (190°C).
2. Season lamb chops with garlic, rosemary, salt, and pepper.
3. Sear lamb in a hot pan with olive oil until browned.
4. Transfer to a baking dish and roast for 15-20 minutes for medium-rare.
5. In a pan, sauté onions, garlic, and herbs until softened.
6. Add eggplant, zucchini, bell peppers, and tomatoes; cook until tender.
7. Season with salt and pepper and set aside.
8. For the gratin, slice potatoes and layer in a baking dish.
9. Mix milk, butter, and cheddar cheese; pour over potatoes.
10. Bake for 30-35 minutes until golden and bubbly.
11. Serve lamb with ratatouille and potato gratin.
12. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.