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

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

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