Lamb Medallions with Ratatouille and Potato Gratin
- For the lamb
- 500 grams
trimmed Rack of lamb
1-2 Garlic clove
- 2 tablespoons
Salt and freshly ground pepper
1 teaspoon each rosemary and Thyme
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.