We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

French Herb-Crusted Lamb with Roasted Potatoes and Ratatouille
French Herb-Crusted Lamb with Roasted Potatoes and Ratatouille

French Herb-Crusted Lamb with Roasted Potatoes and Ratatouille
A hearty French-inspired dinner with herb-crusted lamb, roasted potatoes, and a side of ratatouille.
French Herb-Crusted Lamb with Roasted Potatoes and Ratatouille

To provide a balanced meal with protein, carbs, and vegetables, supporting muscle recovery and energy replenishment.

Ingredients:
1
Servings
  • 2
    item
     lamb chop
  • 500
    g
     potato
  • 100
    g
     eggplant
  • 100
    g
     zucchini
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     herbs de Provence
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 60 minutes
French Herb-Crusted Lamb with Roasted Potatoes and Ratatouille
Instructions:
  1. Preheat oven to 200°C.
  2. Season lamb chops with salt, pepper, and herbs de Provence.
  3. Heat olive oil in a pan over medium-high heat and sear lamb chops for 3 minutes on each side.
  4. Transfer lamb to a baking dish and roast in the oven for 15-20 minutes.
  5. Cut potatoes into wedges, toss with olive oil, salt, and pepper, and roast in the oven for 30 minutes.
  6. Dice eggplant, zucchini, bell pepper, tomato, and onion.
  7. Sauté onion and garlic in olive oil until translucent.
  8. Add eggplant, zucchini, bell pepper, and tomato to the pan and cook until tender.
  9. Season ratatouille with salt and herbs de Provence.
  10. Serve lamb chops with roasted potatoes and ratatouille.
Nutrition Per Serving 1000 g Per 100g
Energy 850 kcal 85 kcal
Protein 60 g 6.0 g
Fibre 12 g 1.2 g
Salt 2 g 0.2 g
Sugar 10 g 1.0 g
Carbohydrates 80 g 8.0 g
Fat 45 g 4.5 g
  • 2
    item
     lamb chop
  • 500
    g
     potato
  • 100
    g
     eggplant
  • 100
    g
     zucchini
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     herbs de Provence
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat oven to 200°C.

Season lamb chops with salt, pepper, and herbs de Provence.

Heat olive oil in a pan over medium-high heat and sear lamb chops for 3 minutes on each side.

Transfer lamb to a baking dish and roast in the oven for 15-20 minutes.

Cut potatoes into wedges, toss with olive oil, salt, and pepper, and roast in the oven for 30 minutes.

Dice eggplant, zucchini, bell pepper, tomato, and onion.

Sauté onion and garlic in olive oil until translucent.

Add eggplant, zucchini, bell pepper, and tomato to the pan and cook until tender.

Season ratatouille with salt and herbs de Provence.

Serve lamb chops with roasted potatoes and ratatouille.

Contact About
Privacy Policy Terms of Service Sitemap