Grilled rack of lamb with ratatouille, warm tomato salsa and aubergine cream
Healthy, simple and good lamb dish on the grill. Here there are lots of good flavors and vegetables that give associations to summer and the Mediterranean.
Approach
Poke holes in the aubergine and grill it over direct heat for about 4-5 minutes on each side. Then bake it over indirect heat for about 1 hour or until it is completely soft and tender throughout. This is somewhat dependent on the size. At the same time, place the garlic cloves in an ovenproof dish on sea salt and let them bake on indirect heat at the same time as the aubergine.
Peel the garlic and finely chop it. Split the aubergine lengthwise and scrape out the aubergine flesh with a spoon. Mix together with the garlic and mash with a whisk or finely chop with a knife. Put in the rest of the ingredients and season with salt and pepper.
Cut the sherry tomatoes in half and bake over indirect heat, approx. 200 degrees for 10-15 minutes. They should become soft. Mash them with a fork or a whisk or mortar and mix with the rest of the ingredients.
If the rack of lamb has fat on the outside, it is fine to score the fat with a sharp knife, just as you do with the fat on Christmas ribs. Season with salt and pepper and grill over direct heat, preferably a "searing burner" such as we have on our Patrone series. Finish cooking the carree over indirect heat until it has a core of about 53-54 degrees. Leave to rest for 10 minutes, you get tranchers.
Cut the squash and peppers lengthwise and remove the core. Season with salt and pepper and brush with a little oil before grilling over direct heat until tender and nice. Before serving the vegetables, toss them in a little olive oil, a few drops of lemon and a little sea salt.
Then it's just a matter of enjoying a simple and delicious lamb dish.
Ingredients
600 g of lamb shank
2 red peppers
½ yellow squash
½ green squash
Olive oil
Lemon
Season with salt and pepper
EGGPLANT CREAM
1 eggplant
2 cloves of peeled garlic
2-3 tablespoons of sea salt
1 tsp sherry vinegar
1 teaspoon sugar
2 tbsp olive oil
Season with salt and pepper
LIGHT TOMATO SALSA
100 g cherry tomatoes
1 tsp sherry vinegar
2 tbsp olive oil
Season with salt and pepper
1 tablespoon finely chopped oregano
Grilled rack of lamb with ratatouille, warm tomato salsa and aubergine cream
Healthy, simple and good lamb dish on the grill. Here there are lots of good flavors and vegetables that give associations to summer and the Mediterranean.
Ingredients
600 g of lamb shank
2 red peppers
½ yellow squash
½ green squash
Olive oil
Lemon
Season with salt and pepper
EGGPLANT CREAM
1 eggplant
2 cloves of peeled garlic
2-3 tablespoons of sea salt
1 tsp sherry vinegar
1 teaspoon sugar
2 tbsp olive oil
Season with salt and pepper
LIGHT TOMATO SALSA
100 g cherry tomatoes
1 tsp sherry vinegar
2 tbsp olive oil
Season with salt and pepper
1 tablespoon finely chopped oregano
Approach
Poke holes in the aubergine and grill it over direct heat for about 4-5 minutes on each side. Then bake it over indirect heat for about 1 hour or until it is completely soft and tender throughout. This is somewhat dependent on the size. At the same time, place the garlic cloves in an ovenproof dish on sea salt and let them bake on indirect heat at the same time as the aubergine.
Peel the garlic and finely chop it. Split the aubergine lengthwise and scrape out the aubergine flesh with a spoon. Mix together with the garlic and mash with a whisk or finely chop with a knife. Put in the rest of the ingredients and season with salt and pepper.
Cut the sherry tomatoes in half and bake over indirect heat, approx. 200 degrees for 10-15 minutes. They should become soft. Mash them with a fork or a whisk or mortar and mix with the rest of the ingredients.
If the rack of lamb has fat on the outside, it is fine to score the fat with a sharp knife, just as you do with the fat on Christmas ribs. Season with salt and pepper and grill over direct heat, preferably a "searing burner" such as we have on our Patrone series. Finish cooking the carree over indirect heat until it has a core of about 53-54 degrees. Leave to rest for 10 minutes, you get tranchers.
Cut the squash and peppers lengthwise and remove the core. Season with salt and pepper and brush with a little oil before grilling over direct heat until tender and nice. Before serving the vegetables, toss them in a little olive oil, a few drops of lemon and a little sea salt.
Then it's just a matter of enjoying a simple and delicious lamb dish.
