Grilled rack of lamb on a bed of ratatouille

Estimated reading time: 4 minutes

Now that spring is slowly approaching, we can look forward to the blooming flowers, buzzing bees, colorful daffodils and tulips, and last but not least: lambs. Besides the fact that these woolly creatures are very nice to see, I am also a big fan of their meat. To be classified as lamb, the animal must be a maximum of one year old. It is therefore not surprising that dishes such as a slowly braised leg of lamb or a piece of shoulder are very popular here. Marinating rack of lamb from the oven or from the BBQ.

A bit more expensive but definitely a favorite here at home is the rack of lamb. This is the piece of meat that is cut away from the back of the lamb, which is why the bones are still attached. Recently I made a delicious dish with a grilled rack of lamb on a bed of ratatouille. It was an easy to make, but very tasty dish that was very popular here at home.

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And this is how you make the grilled rack of lamb on a bed of ratatouille:

The rack of lamb was already marinated by the butcher, so I didn't have to do that myself. Take a sharp knife and carefully cut the rack of lamb between the bones. Repeat this for all bones. I took 7 loose pieces from this rack.

Clean the vegetables and cut the pointed pepper into rings. Slice the zucchini and chop the onion and garlic cloves. Heat a frying pan and then add some olive oil. Fry the onion and garlic and after a few minutes add the zucchini and bell pepper. Season with salt, pepper and Provencal herbs. Spoon in the tomato paste and add about 50 ml of water. Lower the heat and let it simmer for 15 minutes.

Grilling the lamb

Take your grill pan and let it get really hot. Put a little bit of oil in the pan and put the pieces of rack of lamb in it. Grill them on both sides until nicely cooked. Here it depends a bit on your personal preference how long you do that.

In a separate frying pan you fry the mushrooms / toadstools. rack of lamb oven bbq marinate

Grilled rack of lamb on a bed of ratatouille

Finally, grab a nice bowl or plate and first spoon some ratatouille onto it. Add the rack of lamb and serve with some fried mushrooms.

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Grilled rack of lamb on a bed of ratatouille

We are slowly getting back to spring. Flowers, bees, daffodils, tulips and lambs. Besides the fact that they are super cute and woolly, I am also a big fan of the meat of these critters.

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Hallway: Main dish

Kitchen: European

Keyword: rack of lamb

Preparation time: 10 minutes minutes

Preparation time: 20 minutes minutes

Total time: 30 minutes minutes

Servings: 2 people

Author: Francine

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You need:

baking pan

grill pan

Ingredients:

1x2x3x

• 1 rack of lamb
• 1 box mushrooms / mushroom mix
• olive oil
• 1/2 zucchini
• 1 white onion
• 3 toes Garlic
• 1 large pointed pepper
• 1 can of tomato paste
• salt
• peper
• Provencal herbs

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

• The rack of lamb was already marinated by the butcher, so I didn't have to do that myself. Take a sharp knife and carefully cut the rack of lamb between the bones. Repeat this for all bones. I took 7 loose pieces from this rack.
• Clean the vegetables and cut the pointed pepper into rings. Slice the zucchini and chop the onion and garlic cloves. Heat a frying pan and then add some olive oil. Fry the onion and garlic and after a few minutes add the zucchini and bell pepper. Season with salt, pepper and Provencal herbs. Spoon in the tomato paste and add about 50 ml of water. Lower the heat and let it simmer for 15 minutes.

Grilling the lamb

• Take your grill pan and let it get really hot. Put a little bit of oil in the pan and put the pieces of rack of lamb in it. Grill them on both sides until nicely cooked. Here it depends a bit on your personal preference how long you do that.
• In a separate frying pan, fry the mushrooms/mushrooms.

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