Rack of Lamb on Stuffed Zucchini with Paprika Variation and Rosemary Potato Wedges

For the stuffed zucchini:

1. Separate the washed zucchini from the stalk at both ends and cut in half lengthways. Then hollow out the halves by approx. 1 cm lengthways, preferably with a knife. Save the leftovers.
2. Cut the onion and bell pepper into small cubes and place in a bowl with the zucchini remains. Fill the hollowed out zucchini with this mixture. The zucchini can now be halved, it will look nicer later on the plate. Put a little more sea salt and pepper on the vegetables. Spread the zucchini halves on a baking tray lined with baking paper.

For the rosemary potato wedges:

1. Quarter the potatoes lengthways. Spread the quarters with the shell side down on a baking sheet prepared with baking paper and sprinkle plenty of rosemary and sea salt on top. Finally, drizzle the potatoes with olive oil.
2. Place the two prepared trays with the potatoes and zucchini in the oven preheated to 170 degrees for 25 minutes.

For the rack of lamb:

1. While the zucchini and potatoes are in the oven, prepare the slices of lamb. To do this, fry them in olive oil for 2 minutes. Then add some sea salt to the square and serve with the zucchini and potatoes.