Recipe: Rack of lamb with ratatouille

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



  1. Season the rack of lamb with salt and pepper and sear in the rapeseed oil, along with the herbs and garlic.
  2. Wash the potatoes.
  3. Distribute the potatoes, sage, and fresh rosemary around the meat in the pan and season with salt and pepper.
  4. Cook for about 15–20 minutes in the oven (preheated to 150°C).
  5. Remove the meat from the oven, wrap it in tinfoil, keep warm, and let rest.
  6. Let the potatoes cook for another 5–10 minutes at approximately 160°C.
  7. Meanwhile prepare the ratatouille. Peel and mince the onions and garlic.
  8. Wash, clean, and dice the vegetables.
  9. Sweat the ingredients in the hot rapeseed oil, pour in the tomato purée and simmer for 8–10 minutes over low heat.
  10. Stir occasionally and add a little water if necessary. Season to taste.
  11. Remove the herb sprigs from the pan, take the rack of lamb out of the foil, and carve the ribs.
  12. Arrange 4 ribs on each warmed plate along with the ratatouille and potatoes.

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