Ingredients per serve




  • Garlic, cloves 50.0 g
  • Onions, red, diced 200.0 g
  • Eggplant, sliced 400.0 g
  • Capsicum, Red, Diced 400.0 g
  • Tomato, diced 400.0 g
  • Zucchini, diced 400.0 g


  • Pine nuts 40.0 g
  • Mint 10.0 g
  • Garlic, roasted 20.0 g
  • Oil, olive 50.0 ml


The succulent combination of the lamb and the ratatouille makes it very mouthwatering menu addition.



  1. Lamb

    • Clean and trim the lamb rack to remove excess fat and season with the KNORR Aromat.
    • Pre heat the oil in a large pan and seal off the racks until golden brown remove and finish cooking in a preheated oven (180 degree Celsius) until med rare, remove, keep hot and allow to rest, this will finish the cooking.
  2. Vegetables

    • Fine chop the garlic, dice the onion, eggplant, capsicum, tomato and zucchini.
    • Preheat some oil in a large pot and lightly cook the diced vegetables until golden and soft, remove from the heat and keep hot.
  3. Pesto

    • Place the pine nuts and whole unpeeled garlic cloves onto a baking tray and cook until golden brown in a preheated oven (180 degree Celsius), remove and allow to cool.
    • Wash and pick the mint and blend in a robo coupe with the cooked pine nuts, squeezed out cooked garlic cloves and olive oil until it forms a paste.
  4. Sauce

    • Place the hot water into a large pot and whisk in the KNORR Demi Glace, bring to the boil while stirring continuously, reduce heat and simmer for 2 minutes, stir in the mint pesto just before serving.
  5. To Serve

    • To serve, place the ratatouille onto a large plate with the cooked lamb and add the mint pesto sauce.