Roasted Lamb Loin Served on a Bed of Ratatouille

To start out, use a mixture of grape seed oil and olive oil. The reason for the mixture of oil is because grape seed oil has a very high smoking point and the olive oil will reduce the smokiness. Put the oil mixture in a saucepan. Bring the oil to a sizzle. Frist, take a little bit of garlic paste and add it to the pan. Then add the eggplant and toss giving it a nice coating.
Let the eggplant cook for a little bit. Add the zucchini, and lastly the tomatoes. The tomatoes need to be pre blanched. Meaning, pre-cooked as well as removing the skin and seeds. Since it's a stew, add chicken stock, which will add moisture to the dish. Keep it on low heat, simmering the stew.
How to make a Roasted Lamb Loin: Please keep the fat on the loin. Fat adds flavor and provides moisture to the dish. Once the pan is really hot, add the oil mixture, garlic, onions and butter. Be sure to sear the side you are serving first. Add enough butter to keep the meat moist and give it a brown color. Once all the sides and edges are seared, lower the heat to a simmer. Use a spoon to pour the sauce from the pan over the meat, a technique called basting. Place the pan with the loin in the oven for three minutes, then remove and let sit for two minutes. In a separate pan add butter and oil to sear the fingerling potatoes. The sauce is made with the bone of the lamb, some wine, aromas and flavoring as well as butter to thicken it. For plating, cut the roast into slices. Plate the ratatouille in the center with the potatoes next it. Place the sliced roast on top. Finish by basting the roast with lamb sauce and lightly saucing the side of the plate.
Watch more techniques and helpful cooking tips on www.chefs.edu.

[@aldobriones9196]

Legend has it that the Chef still looking for the salt and pepper to add to the ratatouille and lamb

[@kdb7557]

Why did they not show how to make the sauce? Important part of dish.

[@tekintiryaki8654]

Novice chef 👨‍🍳🤪

[@gangisspawn1]

LeCordon Blows

[@sterlingdavis7346]

What happened to basic seasoning? How about cross contamination from the cause poor food handling practise. What a shame.

[@tmacg86]

Was the lamb seasoned?

[@harmandros]

rather not!!!!

[@Captbilly1000]

Was the lamb sheared?.

[@arthurpepe7864]

XD

[@ronaldvankappel5505]

Holy Shit Mann, Thats a Portion for a child from 4 ages old.

[@harold562]

lol.... sounds like my professor, "butter is good for you, so use butter"

[@catkoc1769]

when tomatoes are fried don't they get that wierd color

[@davidlee6815]

This dude is a joke. And he knows it lol

[@jeremystone4193]

I could eat six of them tiny portions..

[@elboegrease]

I understand a video presentation is not accurate to legit cooking but... facepalm. Jeebus.

[@markovujanic3195]

nd how much is this 50 bucks lol

[@cynthiajustice3628]

Where’s the F**** lamb sauce? Lol

[@serhiikozak1704]

8:55 Flavor in your pants. I think it's a catastrophe

[@friedrichkatzenklo6763]

I'm not a chef, but this dish I can do a lot better with one hand fixed at my ass.The lamb was not seasoned, the Ratatouille... well Auguste Escoffier will rotate in his grave if he could see this. The sauce okay, this will take too long to show it at the same video. The garlic in the pan there the lamb is done and this tiny piece of butter are not enough flavor, what about some Thyme and Rosemary? Also at the Ratatouille I missed the seasoning, no herbs, nothing. That is really poor. And at the end "this beautiful plate" such a plate I have seen at my last stay in a hospital.

[@franciscozahradnik8040]

Lamb meat and veggies, and 14 minutes of bullshit...

[@bigdchi]

terrible absolutely awful!!