Lamb Chops with Ratatouille, Beans and Potato Gratin

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Prep. 1 h 25 min

Total 1 h 25 min

6 portions

Ingredients

unsalted butter plus extra, to grease
1 tbsp
olive oil plus extra to fry and 1 tsp to season
2 ½ oz
garlic cloves divided
6 - 7
fresh thyme leaves only
8 sprigs
freshly ground pepper divided
1 tsp
rack of lamb Frenched, fat trimmed
27 oz
russet potatoes peeled, cut into pieces (1 in.)
28 oz
milk
9 oz
whipping cream
3 ½ oz
ground nutmeg
¼ tsp
salt divided, plus extra to season
3 tsp
fresh oregano leaves only
2 sprigs
parsley leaves only
2 sprigs
eggplant cubed (approx. ½ in.)
7 oz
zucchini cubed (approx. ½ in.)
7 oz
yellow bell pepper cut into pieces (approx. ½ in.)
5 oz
red bell pepper cut into pieces (approx. ½ in.)
5 oz
yellow onions cut into pieces (approx. ½ in.)
3 ½ oz
white wine
2 ½ oz
water
5 oz
tomato paste
½ oz
vegetable stock paste
1 tsp
½ vegetable stock cube
fresh green beans ends trimmed
16 - 17 ½ oz
savory, fresh
1 tsp
1 tsp savory, dried
tomatoes diced (approx. ½ in.)
7 oz
fresh basil leaves chopped
1 tbsp

Difficulty

medium

Nutrition per 1 portion

Sodium 1297.2 mg

Protein 31.6 g

Calories 4100.5 kJ / 980.1 kcal

Fat 70.6 g

Fibre 10.7 g

Saturated Fat 28.4 g

Carbohydrates 54.6 g

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