Saddle of Lamb with Ratatouille and Basil Oil

Ingredients

• 1 tablespoon pure olive oil
• 1 trimmed saddle of lamb, about 3 pounds, cut into 4 equal pieces
• 2 tablespoons olive oil
• ½ cup thinly sliced onion
• ½ cup thinly sliced carrot
• 3 tablespoons thinly sliced wild mushroom stems or 6 medium domestic mushrooms, thinly sliced
• 2 cloves garlic, peeled and sliced thin
• 1 sprig fresh thyme
• 1 bay leaf
• 6 parsley stems
• 1 tablespoon black peppercorns
• 6 cups lamb stock
• Kosher salt and freshly ground black pepper
• 2 cups Ratatouille
• 3 cups lamb sauce (recipe above)
• 4 tablespoons Basil Oil

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