Recipes
Rack of lamb on a bed of ratatouille
Category
Main Course
Difficulty
Difficult
Total time
150 min
Preparation time
20 min
Cooking time
200 min
Resting time
180 min
Ingredients (4 people)
Preparation
Allow butter to soften to room temperature, and put in a small mixing bowl along with the flour or breadcrumbs. Chop fresh herbs roughly, remove stalks from thyme and rosemary and chop finely and add to the bowl. Season with salt and pepper, and blend to produce a smooth, green mixture. Taste and adjust seasoning.
Place the mixture on a sheet of cling film, roll into a sausage and seal. Cool in fridge for 2 to 3 hours. For the rack of lamb, cut into slices 2 to 3 cm thick.
Recipe by: Peter Gschwendtner