From Chef Charlie Palmer

Recipe Serves: 4

A Note From Chef Palmer

This simple yet elegant version of a classic french dish truly highlights the flavors of the season whether enjoyed at home or on your next camping trip.

ingredients:

• 2 lbs boneless leg of lamb, butterflied and trimmed
• 1/4 cup vegetable oil
• 1/4 cup olive oil
• 4 garlic cloves, sliced
• 8 cipollini onions, quartered
• 8 baby zucchini, cut into 1-inch pieces (about 1 cup)
• 8 small pattypan squash, quartered (about 1 cup)
• 2 red bell peppers, cored, seeded, and cut into large dice (about 1 cup)
• 1 eggplant, trimmed and cut into large dice (about 2 cups)
• 16 cherry tomatoes, stemmed
• 1/4 cup pitted black olives (oil-cured, not brined)
• 2 fresh basil leaves, torn
• Kosher salt and freshly ground black pepper

for the marinade:

• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 1/4 cup olive oil

instructions:

In a plastic storage container with a tight-fitting lid, mix together all of the ingredients for the marinade. Cut the lamb into 4 even portions and coat in the marinade. Seal tightly and marinate in the refrigerator for 1 to 3 hours, or chilled in a cooler while en route to your camping destination.

Heat the vegetable oil in a Dutch oven over medium heat. Add the lamb and sear well on both sides. Continue to cook until medium rare and the internal temperature registers 130°F on an instant-read thermometer. Transfer to a plate and let rest in a warm place while you prepare the ratatouille.

Add the olive oil, garlic, and onions to the same Dutch oven and cook, stirring, until fragrant, for 2 to 3 minutes. Add the zucchini, pattypan, bell peppers, and eggplant along with a good pinch of salt and cook, stirring occasionally, until the vegetables are just tender, for 12 to 15 minutes. Add a little more olive oil if the squash absorbs too much of it and the bottom of the pan becomes too dry.

Place the lamb on top of the vegetables and arrange the tomatoes and olives around the perimeter. Pour any meat juices over the top of the lamb, cover, and simmer slowly over low heat for 8 to 10 minutes. Remove the cover, add the basil, and season with salt and pepper to taste.