Provencale-style rack of lamb with ratatouille

Total time: 1hr 05m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 394 Kcal, 32g Protein, 10g Carbohydrates, 24g Fat


  • Ratatouille
  • 2 tbsp olive oil
  • 1 aubergines, cut into approx. 1 cm cubes
  • 1 onions, finely chopped
  • 1 garlic clove, pressed
  • 1 courgettes (approx. 200 g), cut into approx. 1 cm cubes
  • 1 yellow pepper, cut into approx. 1 cm cubes
  • 3 tomato, cut into approx. 1 cm cubes
  • a little pepper
  • 1 tsp salt
  • 1 sprig rosemary
  • 2 sprigs thyme
  • Racks of lamb
  • 1 tsp rosemary, finely chopped
  • 2 tbsp olive oil
  • 1 tsp thyme, finely chopped
  • 1 tsp marjoram, finely chopped
  • 2 racks of lamb (approx. 350 g each)
  • 0.75 tsp salt
  • a little pepper

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  • Ratatouille

    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.
  • Serve with:

    Baked potatoes

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