Recipes

Rack of lamb on a bed of ratatouille

Name: Rack of lamb on a bed of ratatouille
Prep time: 20 min
Cook time: 3 h 20 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 50 g butter; 50 g flour/breadcrumbs; 30 g fresh herbs, mainly chives and parsley, with a little rosemary and thyme. No dill or basil, otherwise the mixture turns grey; Salt and pepper

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