Provencal Herb-Crusted Lamb with Ratatouille

Provencal Herb-Crusted Lamb with Ratatouille

StandardFrenchDinnerElegantRusticSeasonal
⏱️ 30m PREP
🔥 90m COOK
👥 4 SERVINGS
650 CAL/SERV
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Overview

A succulent lamb roast enhanced with a fragrant herb crust and paired with a traditional ratatouille, offering a taste of Provence with every bite.

Macronutrients per serving

113
grams
Protein
38.0g 34%
Fat
45.0g 40%
Carbs
30.0g 27%

Rich in nutrients

☀️ Vitamin C
45% DV
Supports immune function
🔺 Iron
20% DV
Essential for blood production
🌾 Dietary Fiber
32% DV
Supports digestive health
☀️ Vitamin A
60% DV
Important for vision and immune health
🔺 Potassium
15% DV
Helps maintain fluid balance

Ingredients

Herb-Crusted Lamb

  • 1 rack lamb trimmed
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons Dijon mustard

Ratatouille

  • 1 medium eggplant cubed
  • 1 medium zucchini sliced
  • 1 medium red bell pepper chopped
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 can diced tomatoes drained
  • 1 teaspoon herbes de Provence
  • salt and pepper to taste

Instructions

  1. 1 Preheat the oven to 375°F (190°C).
  2. 2 In a bowl, combine minced garlic, rosemary, thyme, salt, pepper, and olive oil. Mix well to form a paste.
  3. 3 Rub the lamb rack with Dijon mustard, then coat evenly with the herb mixture.
  4. 4 Place the lamb on a baking sheet and roast in the preheated oven for 25-30 minutes for medium-rare, or until desired doneness. Let it rest for 10 minutes before slicing.
  5. 5 While the lamb is roasting, prepare the ratatouille. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
  6. 6 Add eggplant, zucchini, and red bell pepper to the skillet. Cook for 5-7 minutes until the vegetables begin to soften.
  7. 7 Stir in the diced tomatoes and herbes de Provence. Season with salt and pepper. Simmer for 20-25 minutes until the vegetables are tender and the flavors meld.
  8. 8 Serve the sliced lamb over a bed of ratatouille, garnished with additional fresh herbs if desired.

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