Rack of lamb with ratatouille

Meat Dishes for losing weight

1 portion contains approximately:

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

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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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