Roasted Rack of Lamb on Ratatouille with Caramelized Garlic

Remove the peel from the potatoes and make. Then remove the skin from a clove of garlic and squeeze. Parry the saddle of lamb and marinate with rosemary, thyme and pressed garlic. Then rinse and dice the vegetables. Chop the kitchen herbs. Season the marinated saddle of lamb with pepper & salt and sear until golden brown, then cook in the oven for twelve minutes at 160 degrees.

Meanwhile, in a small saucepan, caramelize two tablespoons of water with two tablespoons of sugar, add a flake of butter and eight cloves of garlic cut into quarters, and extinguish with a tiny bit of whipping cream. steep all together for three min.

Then mash the cooked potatoes with a fork, season with pepper & salt, a dash of good olive oil and a tiny bit of whipped cream and finally fold in the finely chopped basil.

Sauté the vegetables in a little oil, season with pepper & salt, sugar and a little pressed garlic.

Slice the meat and arrange on plates with the vegetables and caramelized garlic.

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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