Italian-Style Grilled Lamb with Ratatouille and Polenta

Method

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the eggplant, zucchini, bell peppers, and tomatoes in olive oil until tender.
3. Stir in the tomatoes, Parmesan cheese, oregano, basil, and parsley. Season with salt and pepper.
4. Transfer the mixture to a baking dish and bake for 25-30 minutes until bubbly and golden.
5. Meanwhile, cook the polenta in chicken broth until thick and creamy. Let it cool and cut into slices.
6. Grill the lamb rack over medium-high heat until desired doneness, about 10-12 minutes per side.
7. Serve the lamb with the ratatouille and polenta cake.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.