Lamb rack with roasted ratatouille, garlic green beans and potato gratin

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Prep. 30 min

Total 1 h 45 min

6 portions

Ingredients

Potato gratins

unsalted butter to grease
garlic cloves
2
milk
250 g
pouring (whipping) cream
100 g
nutmeg
1 pinch
sea salt
1 tsp
ground black pepper
2 pinches
floury potatoes peeled and thinly sliced (see Tips)
600 g

Lamb rack

extra virgin olive oil
30 g
garlic cloves
2
fresh thyme leaves only
8 sprigs
ground black pepper
2 pinches
lamb rack
800 g

Roasted ratatouille and green beans

fresh thyme leaves only
2 sprigs
extra virgin olive oil plus an extra 1 tbsp
20 g
garlic cloves
2
water
150 g
tomatoes skinned, deseeded and cut into cubes
2
tomato paste
20 g
Vegetable stock paste (see Tips)
2 tsp
dried oregano
1 tsp
ground black pepper plus extra to season
¼ tsp
eggplant cut into cubes (approx. 1.5 cm)
200 g
zucchini cut into cubes (approx. 1.5 cm)
200 g
yellow capsicum cut into pieces (approx. 1.5 cm)
150 g
red capsicum cut in pieces (approx. 1.5 cm)
150 g
onion cut in pieces (approx. 1.5 cm)
100 g
fresh green beans trimmed
500 g
sea salt to season
butter
1 tbsp
garlic cloves crushed
2
fresh basil leaves only, roughly torn, to serve
2 sprigs

Nutrition per 1 portion

Sodium 443.8 mg

Protein 26.8 g

Calories 3537.6 kJ / 845.5 kcal

Fat 66.5 g

Fibre 7.8 g

Saturated Fat 27.9 g

Carbohydrates 37.4 g

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