Ratatouille, rare rack of lamb,
GOURMANDINE potatoes au gratin

Cut the GOURMANDINE in equally thick slices. Put them in a sauteuse (oblique walls) with the chopped cloves of garlic, pour cream over them and add a few sage leaves, pepper and salt.

Boil during 2 minutes over a low fire. Put the mixture in an oven dish and put it in a preheated oven at 200°C during approximately 20 minutes.

Cut the courgette, the aubergine and the cleaned and peeled bell pepper into small cubes. Fry in olive oil and season with pepper and salt. Stew over a low fire until they are ‘al dente’.

Fry the rack of lamb in butter to your own taste.


• Serve the ratatouille with the rack of lamb on top of it
• Arrange the GOURMANDINE gratin next to it
• Garnish with chopped sage


  • 4 racks of lamb
  • 100 g butter
For the gratin
  • 1 kg GOURMANDINE potatoes
  • 2 dl cream (40% fat content)
  • 2 dl full-cream milk
  • 3 cloves of garlic (chopped))
  • fresh sage
  • pepper and salt
For the ratatouille
  • 1 courgette
  • 1 aubergine
  • 1 red bell pepper
  • 2 dl olive oil

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