Provencale-style rack of lamb with ratatouille

Provencale-style rack of lamb with ratatouille

Total: 1 hr 5 min. | Active: 45 min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 394 kcal
, Fat: 24 g
, Carbohydrate: 10 g
, Protein: 32 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, pressed
1 aubergine, cut into approx. 1 cm cubes
1 yellow pepper, cut into approx. 1 cm cubes
1 courgette (approx. 200 g), cut into approx. 1 cm cubes
3 tomatoes, cut into approx. 1 cm cubes
1 tsp salt
a little pepper
2 sprigs thyme
1 sprig rosemary

Racks of lamb

2 tbsp olive oil
1 tsp rosemary, finely chopped
1 tsp thyme, finely chopped
1 tsp marjoram, finely chopped
2 racks of lamb (approx. 350 g each)
¾ tsp salt
a little pepper
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How it's done

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Heat the oil in a pan. Sauté the onion and garlic. Add the aubergine and sauté for approx. 5 mins. Add the pepper, courgette and tomato and sauté briefly, season. Add the herbs, cover and simmer over a low heat for approx. 30 mins. until just soft. Remove the herbs.

Racks of lamb

Mix the oil and herbs, set aside. Season the racks of lamb. To grill: Charcoal/gas/electric grill: Grill the racks of lamb over/on a medium heat (approx. 200 °C for approx. 10 mins. on each side, cover and leave to rest for approx. 5 mins. Slice the meat, plate up, drizzle with herbed oil. Serve with ratatouille.

Good to know
Serve with: Baked potatoes

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