Preheat oven to 220C or 200C Circotherm/Gas 7. Place a large baking tray in oven.
First make the ratatouille- see recipe below.
Cook the lentils – Heat 1½ tablespoons of olive oil in a large saucepan over medium heat. Cook onion, garlic and bay leaf until softened. Add the lentils and 600ml water. Bring to the boil over high heat. Reduce heat to medium. Gently boil, covered, for 20 minutes. Cook uncovered for 10-15 minutes or until lentils are tender and liquid reduces. Season with sea salt and pepper.
Meanwhile, season the lamb rack. Place the potatoes and lamb, fat-side down, on the hot tray in the oven. Roast for 20-25 minutes, turning lamb halfway through. Transfer the lamb to a plate and loosely cover with foil to rest. Roast potatoes for another 10-15 minutes or until crunchy.
Stir parsley through lentils and carve the lamb.
Place a chef ring on to a warm serving plate, spoon the ratatouille in and press gently, remove the ring, spoon a few potatoes next to it, spoon the lentils, scattering them around the dish between the ingredients; dot with goats cheese. Rest 2 lamb cutlets next to the ratatouille and finish with a little drizzle of olive oil.
