Basil Rack of Lamb with Anna Potatoes & Fine Ratatouille

Ingredients:
Rack of Lamb-3 chops per serving

Marinade for the Lamb:
olive oil, rosemary and garlic

For Garlic Confit:
peeled garlic cloves: 6
butter: 1 tbsp
sugar: 1 tbsp
salt: 1 tsp
rosemary: 1 sprig
bay leaf: 1

For Anna Potato:
russet or Idaho potato
clarified butter: 1 tbsp
salt & pepper

For Basil Crust:
Fresh basil: 3 oz
Japanese bread crumbs: 2 cups

For Ratatouille:
(Brunoise describes a vegetable cut into 1/8 in. square pieces.)
brunoise of zucchini: 1
brunoise of yellow squash: 1
diced onion : 1/2
chopped garlic : 1 tsp
brunoise of eggplant: 1/2
brunoise of red pepper: 1
olive oil: 1 cup
salt & pepper
roasted and peeled Piquillo pepper: 1 (or a roasted and peeled red pepper)

Method:
Marinate the lamb overnight. For the ratatouille, sweat all the vegetables separately, then mix together, and cook slowly for half an hour. Fry the basil, then put in a food processor with the bread crumbs, mixing until it becomes green. For the garlic confit, wrap the peeled garlic in foil with sugar, butter, salt and herbs; then put in oven at 325 degress for 25 minutes. Next, coat the already marinated lamb with the confit (this acts like a paste), and the basil mixture. Pan roast in the oven at 400 degress for 35 minutes. To make the Anna potato-peel and cut the potato into a cylinder shape, then slice like a pinwheel. Layer on Teflon pan with clarified butter and seasoning. Bake for 15 minutes at 375 degress. Wrap the roasted pepper around the ratatouille.