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Ingredients (X portions)
Ingredients
Quantity
Unit
ingredient,quantity,unit
ratatouille,, olive oil,2,tablespoons, onion,1,piece, garlic,1,clove, eggplant,1,piece, bell pepper,1,piece, zucchini,1,piece, salt,1,teaspoon, pepper,1,pinch, thyme,2,twigs, rosemary,1,twig, lamb rack,, olive oil,2,tablespoons, thyme,2,teaspoon, rosemary,1,teaspoon, majoran,1,teaspoon, lamb rack,400,gram, salt,1,teaspoon, pepper,1,pinch,
Instructions (X min. prep, X min. total)
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Preheat the oven to 200 degree or BBQ. Cut the rosemary, thyme, majoran for the lamb racks into tiny pieces. Cut the onion into fine 2mm cubes. Cut or press the garlic into tiny pieces. Cut the bell pepper into 1cm cubes. Cut the eggplant into 1cm cubes. Cut the zucchini into 1cm cubes. For the ratatouille: Heat 2 tablespoons of olive oil in a pan. Roast the onions and garlic. Add eggplant for 5 minutes. Add bell peppers and zucchini. Add 1 tablespoon salt and pinch of pepper and herb twigs. Cover and simmer for 30 minutes. Remove twigs. For the lamb racks: Mix 2 tablespoons with the cut herbs. Spice the lamb racks with salt and pepper. Grill the lamb racks at 200 degree for just 10 minutes. Cover in foil or warm plates for 5 minutes. Cut racks into slices. Decorate the racks with the prepped herbal oil. Serve racks & ratatouille.
Comments
add 200 ml broth to add liquid fry lamb first then oven for 7min
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