Rack of lamb with herb crust, baked potato and ratatouille

2 - 3 persons | Kamado, Lamb | Meat | Main dish

Prep time

• Light a medium amount of charcoal and heat your Kamado to 200 °C. When the Kamado is at temperature, place the grid in the Kamado. Place the grid on the highest level. For this recipe, work with direct heat.

Preparation

Ratatouille:

• Dice the red onion, bell pepper, zucchini, and aubergine. Put a dutchoven or cast iron dish on the bbq with a little olive oil. First add the hard vegetables such as bell pepper and onion, garlic, later the aubergine and zucchini. Finish with vegetables and Provencal herbs. Let it stew and after 5 minutes add the tomato juice and simmer the ratataouille until everything is cooked. (total 15 min)

Rack of lamb:

• Coat the rack of lamb with meat marinade and sprinkle with BBQ herbs, then color it on the grill. Add some red wine barrel chips for extra flavor. Chop all the herbs and mix with panko and a spoonful of the meat marinade. Remove the rack of lamb from the grill when nicely browned, wrap it in the spice mixture and cook to 47 g core. (total 15-20 min)

Jacket potato:

• Take small potatoes, wash them thoroughly. Wrap the potato in the aluminum foil, season with vegetable herbs. Note, start with the potato in this dish. These will be done after 30-45 minutes.

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