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🍽️ Aromatic Lamb Rack with Colorful Vegetable Stew

570 kcal · 30 min · 4 servings

Ingredients

• 2 Lamb racks (approx. 350 g each, back cut with bone)
• 4 Rosemary sprigs
• 8 Potatoes
• 50 g black olives (pitted)
• Pepper (1 yellow, 1 green, 1 red)
• Zucchini (1 yellow and 1 green)
• 1 Eggplant
• 4 Tomatoes
• 2 Shallots
• 2 Garlic cloves
• 2 tbsp Butter
• Olive oil
• Salt
• Pepper (from the mill)

Instructions

1. 1. Remove excess fat and sinew from the lamb rack.
2. 2. Peel the potatoes.
3. 3. Use a melon baller to form the potatoes into small balls.
4. 4. Briefly dip the tomatoes in boiling water.
5. 5. Shock the tomatoes immediately in cold water.
6. 6. Peel off the skin from the tomatoes.
7. 7. Cut the tomatoes into quarters.
8. 8. Remove the core from the tomatoes.
9. 9. Dice the tomatoes finely.
10. 10. Wash the peppers.
11. 11. Halve the peppers.
12. 12. Remove the seeds and white inner membranes from the peppers.
13. 13. Dice the peppers.
14. 14. Dice the zucchini into small cubes.
15. 15. Dice the eggplant into small cubes.
16. 16. Finely dice the shallots.
17. 17. Finely dice one clove of garlic.
18. 18. Heat 2 to 3 tablespoons of olive oil in a pot.
19. 19. Sauté the shallots and garlic in the hot oil.
20. 20. Add the diced peppers to the pot.
21. 21. Add the zucchini later.
22. 22. Finally add the eggplant.
23. 23. Add the diced tomatoes to the vegetable stew.
24. 24. Season the vegetables with salt, pepper, and oregano.
25. 25. Sear the lamb rack in a pan with oil and rosemary sprigs.
26. 26. Season the lamb with salt and pepper.
27. 27. Cook the lamb over low heat for about 10 minutes.
28. 28. Pat the potato balls dry.
29. 29. Fry the potatoes in a pan with oil.
30. 30. Cook the potatoes over low heat.
31. 31. Add olives and butter to the potatoes.
32. 32. Season the potatoes with salt and pepper.
33. 33. Place the vegetable stew on the plates.
34. 34. Slice the lamb meat.
35. 35. Place the lamb slices on top of the vegetables.
36. 36. Garnish the dish with a rosemary sprig.
37. 37. Arrange the potatoes alongside the vegetables.

Nutrition per serving

• kcal: 570
• Protein: 36 g · Fett/Fat: 35 g · Carbs: 32 g