Lamb rack noisettes à la Provençale with ratatouille

For the noisette:

• Debone the rack of lamb, remove the loin from the bone and place it over the flank with less meat. Season with salt and pepper.
• Keep the bones to make a brown stock  for  gravy. 
• Stuff the rack with the filling,make some pieces with plastic film  and vacuum pack.
• Bake in steam oven at  72 ºC for 18 hours. Let it cool and save. 

For the filling: 

• Sauté the onion cut  in  brunoise.
• Hydrate the raisins with a bit of  armagnac.
• Boil the spinach, drain and chop.
• Toast the pine nuts.
• Mix all the ingredients, season with salt and let it cook for a while. 

For the gravy:

• Make a consistent brown stock with the roasted lamb bones. Let it reduce and  make a gravy.  

For the  Ratatouille:

• Roast the red peppers, peel and make discs with their flesh. 
• Make discs of  a similar size with the courgette,aubergine , onion and tomato previously peeled.
• Prepare a bit of garlic oil and pan fry  the courgette, aubergine and onion.
• Arrange all the ingredients by colours in a silicon muffin mold and bake until the tomato is done. Let it cool and remove from the mold. 

For the decoration:

• Make a thyme oil and put it  into a dispenser.
• Keep some thyme leaves to place over the meat.
• Make a parsley oil  and put it into a dispenser.

SET-UP

• Warm the  noisette pieces in the  Ronner at 65ºC.
• Take out the meat from the pack and cut  it into  portions. Mix the juices of the pack with the gravy and reduce a bit.
• Warm the  Ratatouille in a dry oven   at  180ºC .
• Sear one side of the noisette   on the grill  and put  it on a plate.
• Pour the gravy over the  noisette . Put the  Ratatouille on one side of the plate and decorate  with parsley oil.
• Drop a dash of the thyme oil over the  Ratatouille and add a thyme leaf to the noisette.