Ingredients (4 portions)
| Ingredients | 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 (10 min. prep, 40 min. total)
- 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