Appareils & accessoires
Lamb Chops with Ratatouille, Beans and Potato Gratin
Prép. 1h 25min
Total 1h 25min
6 portions
Ingrédients
-
unsalted butter plus extra, to grease1 tbsp
-
olive oil plus extra to fry and 1 tsp to season2 ½ oz
-
garlic cloves divided6 - 7
-
fresh thyme leaves only8 sprigs
-
freshly ground pepper divided1 tsp
-
rack of lamb Frenched, fat trimmed27 oz
-
russet potatoes peeled, cut into pieces (1 in.)28 oz
-
milk9 oz
-
whipping cream3 ½ oz
-
ground nutmeg¼ tsp
-
salt divided, plus extra to season3 tsp
-
fresh oregano leaves only2 sprigs
-
parsley leaves only2 sprigs
-
eggplant cubed (approx. ½ in.)7 oz
-
zucchini cubed (approx. ½ in.)7 oz
-
yellow bell pepper cut into pieces (approx. ½ in.)5 oz
-
red bell pepper cut into pieces (approx. ½ in.)5 oz
-
yellow onions cut into pieces (approx. ½ in.)3 ½ oz
-
white wine2 ½ oz
-
water5 oz
-
tomato paste½ oz
-
½ vegetable stock cubevegetable stock paste1 tsp
-
fresh green beans ends trimmed16 - 17 ½ oz
-
1 tsp savory, driedsavory, fresh1 tsp
-
tomatoes diced (approx. ½ in.)7 oz
-
fresh basil leaves chopped1 tbsp
Niveau
moyen
Infos nut. par 1 portion
Sodium
1297.2 mg
Protides
31.6 g
Calories
4100.5 kJ /
980.1 kcal
Lipides
70.6 g
Fibre
10.7 g
Graisses saturées
28.4 g
Glucides
54.6 g
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