1 portion contains approximately:
| 624 | kcal |
| 38 g | protein |
| 32 g | fat |
| 46 g | carbohydrates |
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Ingredients (serves 2):
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8 ribs (280 g)
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1 tbsp rapeseed oil
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6 cloves of garlic
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2 sprigs of thyme
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1 sprig of rosemary
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280 g new potatoes
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6 leaves of sage
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1 sprig of rosemary
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Pepper
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Salt
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Ingredients for ratatouille (serves 2):
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40 g red onions
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2 cloves of garlic
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200 g courgettes
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230 g aubergine
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180 g yellow peppers
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250 g tomatoes
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1 tbsp rapeseed oil
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100 g tomato purée
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Cayenne pepper
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Pepper
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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.
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2
Wash the potatoes.
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3
Distribute the potatoes, sage, and fresh rosemary around the meat in the pan and season with salt and pepper.
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4
Cook for about 15–20 minutes in the oven (preheated to 150°C).
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5
Remove the meat from the oven, wrap it in tinfoil, keep warm, and let rest.
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6
Let the potatoes cook for another 5–10 minutes at approximately 160°C.
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7
Meanwhile prepare the ratatouille. Peel and mince the onions and garlic.
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8
Wash, clean, and dice the vegetables.
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9
Sweat the ingredients in the hot rapeseed oil, pour in the tomato purée and simmer for 8–10 minutes over low heat.
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10
Stir occasionally and add a little water if necessary. Season to taste.
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11
Remove the herb sprigs from the pan, take the rack of lamb out of the foil, and carve the ribs.
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12
Arrange 4 ribs on each warmed plate along with the ratatouille and potatoes.