Lamb Chops with Ratatouille, Beans and Potato Gratin

No ratings

Prep. 1 h 25 min

Total 1 h 25 min

6 portions

Ingredients

olive oil plus extra for frying and 1 tsp for seasoning
80 g
garlic cloves
4
fresh thyme leaves only
8 sprigs
freshly ground black pepper
1 tsp
French cut lamb racks
800 g
Russet potatoes peeled, cut in pieces (3 cm)
800 g
fresh milk
250 g
cooking cream
100 g
salt plus extra for seasoning
3 tsp
ground nutmeg
¼ tsp
fresh oregano leaves only
2 stalks
fresh parsley leaves only
2 stalks
eggplants cut in cubes (approx. 1.5 cm)
200 g
zucchinis cut in cubes (approx. 1.5 cm)
200 g
yellow capsicums cut in pieces (approx. 1.5 cm)
150 g
red capsicums cut in pieces (approx. 1.5 cm)
150 g
yellow onions cut in pieces (approx. 1.5 cm)
100 g
white wine
70 g
water
150 g
tomato purée
20 g
vegetable stock powder
1 tsp
½ vegetable stock cube (for 0.5 l)
French beans ends cut off
500 g
fresh rosemary
2 sprigs
1 tsp dried rosemary
tomatoes cut in cubes (approx. 1.5 cm)
200 g
fresh basil leaves chopped
1 tbsp
butter plus extra for greasing
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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

We can Switch to Chef mode in a Flash 18 Recipes
International

You might also like...

Show all

Buffalo Chicken Wings

1h 5min

Chicken Tikka

4h 10min

BBQ chicken pizza

1h 30min

Pizza pockets

1h 50min

Honey BBQ Chicken

1h 25min

Beef in Stout

1h 40min

Beef, Ale and Dumpling Stew

1h 55min

Sweet and Sour Pork Ribs

40min

Chicken Burger with Yoghurt Sauce

1h

Curried chicken salad wraps

50min

Curried Chicken and Apple Salad

30min

Chinese-style beef stew

3h 30min

Show all