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Rack of lamb with ratatouille
Carré d'agnello con ratatouille
Meat Dishes for losing weight
Rack of lamb with ratatouille
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2

1 portion contains approximately:

624 kcal
38 g protein
32 g fat
46 g carbohydrates 

 

  • 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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