Rack of lamb on a bed of ratatouille

  • Category

    Main Course

  • Difficulty


  • Total time

    150 min

  • Preparation time

    20 min

  • Cooking time

    200 min

  • Resting time

    180 min

Ingredients (4 people)


  1. 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.

  2. 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