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

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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