1 portion contains approximately: 624 kcal - 38 g protein - 32 g fat - 46 g carbohydrates
Ingredients (for 2 persons)
Ingredients (serves 2):
- 8 ribs (280 g)
- 1 tbsp rapeseed oil
- 6 cloves of garlic 2 sprigs of
- thyme
- 1 sprig of rosemary
- 280 g new potatoes
- 6 leaves of sage
- 1 sprig of rosemary
- Pepper
- Salt
Ingredients for ratatouille (serves 2):
- 40 g red onions
- 2 cloves of garlic
- 200 g courgettes
- 230 g aubergine
- 180 g yellow peppers
- 250 g tomatoes
- 1 tbsp rapeseed oil
- 100 g tomato purée
- Cayenne pepper
- Pepper
- Salt
Preparation
- Season the rack of lamb with salt and pepper and sear in the rapeseed oil, along with the herbs and garlic.
- Wash the potatoes.
- Distribute the potatoes, sage, and fresh rosemary around the meat in the pan and season with salt and pepper.
- Cook for about 15–20 minutes in the oven (preheated to 150°C).
- Remove the meat from the oven, wrap it in tinfoil, keep warm, and let rest.
- Let the potatoes cook for another 5–10 minutes at approximately 160°C.
- Meanwhile prepare the ratatouille. Peel and mince the onions and garlic.
- Wash, clean, and dice the vegetables.
- Sweat the ingredients in the hot rapeseed oil, pour in the tomato purée and simmer for 8–10 minutes over low heat.
- Stir occasionally and add a little water if necessary. Season to taste.
- Remove the herb sprigs from the pan, take the rack of lamb out of the foil, and carve the ribs.
- Arrange 4 ribs on each warmed plate along with the ratatouille and potatoes.
