Olive Lamb Ribs with Ratatouille Vegetables

Ingredients

• 2 lamb ribs (each 6 ribs)
• 100 g olives (black, pitted)
• 2 sprigs thyme
• 2 stalks Parsley
• 50 g butter
• 250 g pine nuts
• 2 slices white bread
• 2 Tomatoes
• 1 small yellow bell pepper
• 1 small onion
• 4 tbsp basil pesto (jar)
• oil (for the pan)
• thyme (for garnish)

Instructions

1. 1.

   Remove herbs and finely chop with olives.

2. 2.

   Drain white bread and roughly cube it.

3. 3.

   Toast pine nuts in a dry skillet, let cool. Then blend with herbs, bread, butter until smooth. Season with salt and spread on parchment or cling film, cover and roll to about 3 mm thickness. Form into a roll and wrap. Chill until firm.