Lamb Chops with Ratatouille, Beans and Potato Gratin

Lamb

• unsalted butter, for greasing
• 30 g olive oil
• 1 - 2 garlic cloves, to taste
• 8 sprigs fresh thyme leaves
• 1 tsp ground black pepper
• 800 g lamb rack
• 1 - 2 tsp fine sea salt

Potato Gratin

• 2 garlic cloves
• 800 g floury potatoes, peeled, cut in pieces (3 cm)
• 250 g whole milk
• 100 g whipping cream
• 1 ½ tsp fine sea salt
• ¼ tsp ground black pepper
• ¼ tsp ground nutmeg

Ratatouille and Finalisation

• 2 garlic cloves
• 2 sprigs fresh oregano leaves
  or 1 tsp dried oregano
• 2 sprigs fresh parsley, cut in pieces
• 200 g aubergine, cut in pieces (2 cm)
• 200 g courgette, cut in pieces (2 cm)
• 150 g yellow pepper, cut in pieces (2 cm)
• 150 g red pepper, cut in pieces (2 cm)
• 100 g onion, cut in pieces (2 cm)
• 50 g olive oil
• 70 g white wine
• 150 g water
• 20 g tomato purée
• 1 heaped tsp vegetable stock paste
  or ½ vegetable stock cube (for 0.5 l), crumbled
• 1 ½ tsp fine sea salt
• ¼ tsp ground black pepper
• 500 g runner bean, ends trimmed
• 1 tsp olive oil
• 1 tsp dried mixed herbs
• 200 g tomatoes, cut in pieces (1 cm)
• 1 Tbsp fresh basil leaves, torn in pieces
• 1 Tbsp butter