Seared Dijon Lamb Loin With Asian 'Ratatouille' Garlic-Mint Tapenade

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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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