Lamb Medallions with Ratatouille and Potato Gratin
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 609 kcal | (29 %) | ||
| Protein | 41.8 g | (43 %) | ||
| Fat | 38.8 g | (33 %) | ||
| Carbohydrates | 23 g | (15 %) |
Ingredients
- For the lamb
- 500 grams trimmed Rack of lamb
- 1-2 garlic cloves
- 2 Tbsps olive oil
- Salt and freshly ground pepper
- 1 teaspoon each rosemary and thyme
- For the potato gratin
- 500 grams potatoes
- Salt, peppers (and nutmeg)
- 200 milliliters Whipped cream
- 30 grams grated Parmesan
- For the ratatouille
- 1 small Zucchini
- 1 each yellow, green and red Bell pepper
- 1 onion
- 2 Tbsps olive oil
- 1 garlic clove
- 2 stems each rosemary and thyme
- Salt and freshly ground pepper
- 4 Tomatoes
Preparation steps
For the lamb, cut lamb into serving pieces. Peel and squeeze garlic through a press. Mix olive oil with garlic, pepper, rosemary and thyme. Rub onto the lamb medallions. Cover and refrigerate 1 hour.
For the potato gratin, peel potatoes, rinse and cut into thin slices. Layer potato slices in a greased casserole. Season with salt, pepper and nutmeg. Pour in cream and sprinkle with Parmesan. Bake in preheated 200°C (approximately 400°F) oven for 30 to 40 minutes.
For the ratatouille, rinse zucchini and coarsely chop. Quarter and seed peppers, rinse and cut into pieces. Peel onion and cut into wedges. Heat the olive oil. Sauté prepared vegetables for 3 to 5 minutes. Peel and squeeze garlic through a press. Rinse rosemary and thyme and add to vegetables. Rinse tomatoes and cut into pieces. Add to vegetables and cook 2 to 3 minutes.
Season lamb medallions with salt and pepper. Cook in a hot pan on each side for 3 to 4 minutes and season with salt. Serve lamb with potato gratin and ratatouille.
