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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

  • 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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