Lamb with Ratatouille

Ingredients

• 2 lamb rackets (about 350 g each, back piece with bone)
• 4 rosemary sprigs
• 8 potatoes
• 50 g black olives (pitted)
• 1 yellow bell pepper
• 1 green bell pepper
• 1 red bell pepper
• 1 yellow zucchini
• 1 green zucchini
• 1 eggplant
• 4 tomatoes
• 2 shallots
• 2 Garlic cloves
• 2 tbsp butter
• olive oil
• Salt
• ground pepper

Instructions

1. 1.

   Trim the lamb rackets. Peel the potatoes and use an olive (ball) cutter to make holes. Briefly blanch the tomatoes, shock them, peel, quarter, deseed, and dice. Wash the peppers, trim, halve, remove seeds, discard white membranes, and dice with the zucchini and eggplant. Finely dice the shallots and one garlic clove. Sauté the shallot and garlic cubes in a pot with 2–3 tbsp olive oil. Then add the peppers, later the zucchini, and finally the eggplant. Cook about 8 minutes, season with salt and pepper, and finally add the tomatoes.

2. 2.

   Sear the lamb rackets in a pan with oil and rosemary on both sides, season with salt and pepper, and cook over low heat for about 10 minutes. Pat the potatoes dry, sauté them in a pan with oil, and cook over low heat. Add olives and butter, seasoning with salt and pepper.

3. 3.

   To serve, place the ratatouille on a plate. Slice the lamb meat, lay it over the vegetables, and arrange rosemary. Arrange the potatoes alongside.