Appareils et accessoires
Lamb rack with roasted ratatouille, garlic green beans and potato gratin
Prép. 30min
Total 1h 45min
6 portions
Ingrédients
Potato gratins
-
unsalted butter to grease
-
garlic cloves2
-
milk250 g
-
pouring (whipping) cream100 g
-
nutmeg1 pinch
-
sea salt1 tsp
-
ground black pepper2 pinches
-
floury potatoes peeled and thinly sliced (see Tips)600 g
Lamb rack
-
extra virgin olive oil30 g
-
garlic cloves2
-
fresh thyme leaves only8 sprigs
-
ground black pepper2 pinches
-
lamb rack800 g
Roasted ratatouille and green beans
-
fresh thyme leaves only2 sprigs
-
extra virgin olive oil plus an extra 1 tbsp20 g
-
garlic cloves2
-
water150 g
-
tomatoes skinned, deseeded and cut into cubes2
-
tomato paste20 g
-
Vegetable stock paste (see Tips)2 tsp
-
dried oregano1 tsp
-
ground black pepper plus extra to season¼ 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 trimmed500 g
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sea salt to season
-
butter1 tbsp
-
garlic cloves crushed2
-
fresh basil leaves only, roughly torn, to serve2 sprigs
Niveau
moyen
Infos nut. par 1 portion
Sodium
443.8 mg
Protides
26.8 g
Calories
3537.6 kJ /
845.5 kcal
Lipides
66.5 g
Fibre
7.8 g
Graisses saturées
27.9 g
Glucides
37.4 g
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