Roast ratatouille and lamb
- 2 capsicums, cut in half, deseeded
- 2 red onions, cut in quarters
- 2 small eggplantaubergineXs
- 2 courgetteszucchini, summer squashX
- 300g small tomatoes
- 3 tablespoons olive oil
- 2 cloves garlic, crushed
- 2 tablespoons fresh oregano, chopped
- 600g lamb rack
- ½ teaspoon salt
- ½ teaspoon black pepper
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1 Preheat oven to 200°C. To prepare vegetables to roast cut capsicums lengthways in thick strips. Halve onion quarters and slice eggplants in 1cm-thick rounds. Cut courgettes in thick rounds and cut most tomatoes in half (leave a few whole). Toss all vegetables onto an oven tray.
2 In a small bowl mix oil, garlic and oregano. Drizzle two-thirds of oil mix over vegetables. Use hands to lightly toss vegetables to coat, placing eggplant on the bottom layer with other vegetables on top.
3 Place lamb in a small bowl and coat with the remaining oil mix. Mix with hands to coat lamb in oil. Bring a frying pan to a high heat and brown lamb for 2 minutes on each side until golden. Remove from pan then cover and leave in a cool place for 20 minutes.
4 Place tray high in a hot oven and roast for 25 minutes. Remove tray and turn any vegetables that need coating in liquid. Place lamb rack in middle of tray and surround with vegetables. Return tray to oven for 25 more minutes.
5 Allow vegetables and lamb to rest for 5-10 minutes before serving. Slice rack into individual cutlets to serve. Garnish with fresh herbs if preferred.
To add a little extra flavour to this dish add fresh herbs such as basil, thyme or rosemary.
The ratatouille will keep well for a day or two in the fridge. Reheat to serve.
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 5g
Dietary fibre 7g
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