Quick Allergy Friendly Dinner-Rack of Lamb with Ratatoille style zucchini

My version of a simple, easy, delish dinner:  Roast Rack of Lamb with Ratatouille style zucchini.
Ingredients:
1 Rack (7-8 ribs) lamb-Frenched.
Salt
Pepper
Olive oil (2-4 Tbs)
3 medium zucchini's
1 can Stewed tomatoes
Shredded Italian Cheese (of your choice or Italian blend)
3 tsp Grey Poupon or similar Dijon Mustard

Preparation:
Lamb:
Preheat the oven to 450 degrees
liberally salt & pepper the lamb rack on both sides
place 2 tbs of olive oil in an oven proof pan and heat until just hot.  Add lamb rack and sear all sides to a nice golden brown.  When all sides are browned place the pan with the lamb into the oven and cook lamb an additional 12-15 minutes or to your desired doneness. (you can use a meat thermometer if you prefer).  Take lamb out of oven and let rest on cutting board for 5-8 minutes before cutting into chops.

Zucchini:
place 2 tbs of olive oil in pan.  cut zucchini into 1/2 inch (or thinner) rounds.  Place zucchini in pan and saute for 5-10 minutes.  When zucchini begins to soften add 1 can stewed tomatoes (I used Del Monte), stir, cover and cook until zucchini is soft but not falling apart. (about 5 more minutes).

Presentation:
Place 1-2 chops on each plate.  Mound a spoonful of zucchini next to the chops and top the veggies with a sprinkle of the italian cheese.  Place 1 tsp of Grey Poupon next to chops for dipping.  Serve and enjoy!