Lamb forequarter chops with ratatouille

Serves

Prep Time

Cook Time

Ingredients

4 x 200g Lamb forequarter chops

80ml (1/3 cup) Olive oil

2 cloves Garlic, crushed

1 Large red onion, cut into wedges

1 Small eggplant, cut into 2cm pieces

1 Large red capsicum, cut into 2cm pieces

2 Medium zucchini, cut into 2cm pieces

400g Can diced tomatoes

2 tbsp Tomato paste

2 tbsp Roughly chopped oregano

2 tbsp Roughly chopped basil, plus extra small leaves, to serve

To make ratatouille, heat 2 tablespoon oil in a large deep frying pan over high heat. Add garlic and onion, and cook stirring occasionally for 5 minutes or until onion has softened. Add eggplant and cook, for a further 5 minutes, or until eggplant has softened. Stir in capsicum, zucchini, tomatoes, paste and herbs. Bring to the boil, reduce heat to low and simmer gently, stirring occasionally, for 15 minutes or until vegetables are cooked.
Preheat a lightly greased barbecue or char grill pan to high. Toss lamb with remaining oil. Cook for 2½ minutes each side or until cooked to your liking. Season to taste. Rest, covered loosely with foil, for 5 minutes before serving.
To serve, divide ratatouille among plates, scatter with extra basil leaves and top with lamb chops.

Alternatively, cook ratatouille in a casserole dish up until you add the herbs and bring mixture to the boil. Place lamb on top of ratatouille. Cover and cook in a moderate oven for 30 minutes or until lamb is cooked and vegetables are tender.