Devices & Accessories
Lamb Chops with Ratatouille, Beans and Potato Gratin
Prep. 1 h 25 min
Total 1 h 25 min
6 portions
Ingredients
-
butter, unsalted plus extra, to grease1 tbsp
-
olive oil plus extra to fry and 1 tsp to season70 g
-
garlic cloves divided6 - 7
-
thyme, fresh leaves only8 sprigs
-
pepper, freshly ground divided1 tsp
-
lamb rack Frenched, fat trimmed765 g
-
floury potatoes peeled, cut into pieces (2.5 cm/1 in.)795 g
-
milk255 g
-
heavy cream, 35% fat100 g
-
nutmeg, ground¼ tsp
-
salt divided, plus extra to season3 tsp
-
oregano, fresh leaves only2 sprigs
-
parsley, fresh leaves only2 sprigs
-
eggplant, medium-sized cubed (approx. 1.5 cm*½ in.)200 g
-
courgette cubed (approx.1.5 cm*½ in.)200 g
-
yellow pepper cut into pieces (approx. 1.5 cm*½ in.)140 g
-
red bell pepper cut into pieces (approx. 1.5 cm*½ in.)140 g
-
onion cut into pieces (approx. 1.5 cm*½ in.)100 g
-
white wine70 g
-
water140 g
-
tomato purée (concentrate)15 g
-
½ vegetable stock cube (for 0.5 l)vegetable stock paste1 tsp
-
green bean, fresh ends trimmed450 - 500 g
-
1 tsp savory, driedsavory, fresh1 tsp
-
tomato diced (approx. 1.5 cm/½ in.)200 g
-
basil leaf, fresh chopped1 tbsp
Difficulty
medium
Nutrition per 1 portion
Sodium
1292.3 mg
Protein
26.5 g
Calories
3677.8 kJ /
879 kcal
Fat
67.2 g
Fibre
8.5 g
Saturated Fat
27.3 g
Carbohydrates
42.6 g
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