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Lamb Chops with Ratatouille, Beans and Potato Gratin
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Prep. 1 h 25 min
Total 1 h 25 min
6 portions
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Ingredients

  • butter, unsalted plus extra, to grease
    1 tbsp
  • olive oil plus extra to fry and 1 tsp to season
    70 g
  • garlic cloves divided
    6 - 7
  • thyme, fresh leaves only
    8 sprigs
  • pepper, freshly ground divided
    1 tsp
  • lamb rack Frenched, fat trimmed
    765 g
  • floury potatoes peeled, cut into pieces (2.5 cm/1 in.)
    795 g
  • milk
    255 g
  • heavy cream, 35% fat
    100 g
  • nutmeg, ground
    ¼ tsp
  • salt divided, plus extra to season
    3 tsp
  • oregano, fresh leaves only
    2 sprigs
  • parsley, fresh leaves only
    2 sprigs
  • eggplant, medium-sized cubed (approx. 1.5 cm*½ in.)
    200 g
  • courgette cubed (approx.1.5 cm*½ in.)
    200 g
  • yellow pepper cut into pieces (approx. 1.5 cm*½ in.)
    140 g
  • red bell pepper cut into pieces (approx. 1.5 cm*½ in.)
    140 g
  • onion cut into pieces (approx. 1.5 cm*½ in.)
    100 g
  • white wine
    70 g
  • water
    140 g
  • tomato purée (concentrate)
    15 g
  • vegetable stock paste
    1 tsp
    ½ vegetable stock cube (for 0.5 l)
  • green bean, fresh ends trimmed
    450 - 500 g
  • savory, fresh
    1 tsp
    1 tsp savory, dried
  • tomato diced (approx. 1.5 cm/½ in.)
    200 g
  • basil leaf, fresh chopped
    1 tbsp

Difficulty

medium

Nutrition per 1 portion

Sodium 1292.3 mg
Protein 26.5 g
Calories 3677.8 kJ / 879 kcal
Fat 67.2 g
Fibre 8.5 g
Saturated Fat 27.3 g
Carbohydrates 42.6 g

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