Seared Dijon Lamb Loin with Asian Ratatouille Garlic Mint Tapenade

Ingredients

• 2 tablespoons Dijon mustard
• 1/2 cup red wine
• 1/2 cup canola oil
• 1 tablespoon minced garlic
• 1/4 cup naturally brewed soy sauce
• 3 racks of lamb, off the bone, each loin cut into 4 petit filets
• Freshly cracked black pepper
• Asian Ratatouille, recipe follows
• Garlic-Mint Tapenade, recipe follows
• 5 Thai basil leaves, cut into chiffonade, for garnish
• Extra-virgin olive oil, for garnish
• Olive oil, to cook
• 1 medium onion, medium dice
• 6 cloves garlic, thinly sliced
• 1/2 tablespoon rinsed and minced fermented black beans
• 2 Japanese eggplants, medium dice (or 1 medium regular eggplant)
• 1 large tomato, medium dice
• 1 medium zucchini, medium dice
• 10 Thai basil leaves, cut into chiffonade
• 1 lemon, juiced
• Salt and black pepper
• 5 cloves garlic, peeled
• 10 Nicoise black olives, pitted
• 10 mint leaves, minced (it will turn brown)
• 1 tablespoon extra-virgin olive oil
• Pinch salt

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