Devices & Accessories
Lamb Chops with Ratatouille, Beans and Potato Gratin
Prep. 1 h 25 min
Total 1 h 25 min
6 portions
Ingredients
-
olive oil plus extra for frying and 1 tsp for seasoning80 g
-
garlic cloves4
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fresh thyme leaves only8 sprigs
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freshly ground black pepper1 tsp
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French cut lamb racks800 g
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Russet potatoes peeled, cut in pieces (3 cm)800 g
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fresh milk250 g
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cooking cream100 g
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salt plus extra for seasoning3 tsp
-
ground nutmeg¼ tsp
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fresh oregano leaves only2 stalks
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fresh parsley leaves only2 stalks
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eggplants cut in cubes (approx. 1.5 cm)200 g
-
zucchinis cut in cubes (approx. 1.5 cm)200 g
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yellow capsicums cut in pieces (approx. 1.5 cm)150 g
-
red capsicums cut in pieces (approx. 1.5 cm)150 g
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yellow onions cut in pieces (approx. 1.5 cm)100 g
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white wine70 g
-
water150 g
-
tomato purée20 g
-
½ vegetable stock cube (for 0.5 l)vegetable stock powder1 tsp
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French beans ends cut off500 g
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1 tsp dried rosemaryfresh rosemary2 sprigs
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tomatoes cut in cubes (approx. 1.5 cm)200 g
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fresh basil leaves chopped1 tbsp
-
butter plus extra for greasing1 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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