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Provencale-style rack of lamb with ratatouille
45 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 394
  • Fat about 24g
  • Carbohydrates about 10g
  • Protein about 32g
This is needed
This is needed for 4 people
Ratatouille
  • 2 tbsp olive oil
  • 1 aubergine, cut into approx. 1 cm cubes
  • 1 onions, finely chopped
  • 1 garlic clove, pressed
  • 1 courgettes (approx. 200 g), cut into approx. 1 cm cubes
  • 1 yellow pepper, cut into approx. 1 cm cubes
  • 3 tomato, cut into approx. 1 cm cubes
  • a little pepper
  • 1 tsp salt
  • 1 sprig rosemary
  • 2 sprigs thyme
Racks of lamb
  • 1 tsp rosemary, finely chopped
  • 2 tbsp olive oil
  • 1 tsp thyme, finely chopped
  • 1 tsp marjoram, finely chopped
  • 2 racks of lamb (approx. 350 g each)
  • 0.75 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
Ratatouille
Heat the oil in a pan. Sauté the onion and garlic. Add the aubergine and sauté for approx. 5 mins. Add the pepper, courgette and tomato and sauté briefly, season. Add the herbs, cover and simmer over a low heat for approx. 30 mins. until just soft. Remove the herbs.
Racks of lamb
Mix the oil and herbs, set aside. Season the racks of lamb. To grill: Charcoal/gas/electric grill: Grill the racks of lamb over/on a medium heat (approx. 200 °C for approx. 10 mins. on each side, cover and leave to rest for approx. 5 mins. Slice the meat, plate up, drizzle with herbed oil. Serve with ratatouille.