Rack of Lamb with Ratatouille
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,064 cal. | (51 %) | ||
| Protein | 161 g | (164 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 40.8 μg | (68 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 74.3 mg | (619 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 297 μg | (99 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 20.3 μg | (677 %) | ||
| Vitamin C | 216 mg | (227 %) | ||
| Potassium | 2,919 mg | (73 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 220 mg | (73 %) | ||
| Iron | 15 mg | (100 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 22.5 mg | (281 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 1,424 mg | |||
| Cholesterol | 473 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 2 Rack of lamb trimmed and ready to cook, about 500 grams each (approximately 18 ounces)
- Sea salt
- freshly ground peppers
- 4 Tbsps olive oil
- 2 Zucchini
- 3 Bell pepper (Red and yellow)
- 2 Red onions
- 4 Tomatoes
- 2 garlic cloves
- 100 milliliters Red wine
- 2 sprigs rosemary
- 5 sprigs thyme
Preparation steps
Preheat the oven to 140°C (approximately 280°F).
Rinse the meat, pat dry and season with a little salt and pepper. Heat 2 tablespoons of oil in a large, hot skillet and brown the lamb on all sides. Remove from the pan and place onto a roasting pan (with drip pan underneath). Cook for 45 minutes until pink.
Meanwhile, rinse the squash. Rinse and halve the peppers and remove the seeds. Cut the squash and the peppers into chunks or cubes. Peel the onions and cut into wedges. Scald the tomatoes, peel, quarter, core and cut into small cubes. Peel and finely chop the garlic. In a saucepan, heat the remaining oil. Add in the squash, peppers, onion and garlic and stir fry 4-5 minutes. Deglaze with the wine and pour in the tomato mix., Season with salt and pepper. Cover halfway and cook lightly on low heat for about 5 minutes.
For the herb salt: Rinse the herbs, pat dry and wipe off. Chop finely and mix with 1-2 tablespoons of sea salt and freshly ground pepper.
Remove the lamb from the oven, let it rest for a few minutes, then cut into chops and serve with the ratatouille on plates, sprinkled with herb salt.
