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


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


2tbsp 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
1tsp salt
a little pepper
2sprigs thyme
1sprig rosemary

Racks of lamb

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


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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