Char-grilled spiced Australian lamb cutlets with ratatouille

Serves

Prep Time

Cook Time

Ingredients

12 Frenched Australian lamb cutlets

2 tsp ground cumin

Ratatouille:

1 tbsp olive oil

1 Small onion, chopped

1 Medium red capsicum, cut into 3cm pieces

1 Medium yellow capsicum, cut into 3cm pieces

1 Medium zucchini, halved and diced

400g can of diced tomatoes

Fresh thyme leaves

Brush cutlets lightly with oil. Season with salt and pepper and the cumin. Preheat the barbecue or chargrill pan to hot before adding the cutlets.
Cook on one side until the first sign of moisture appears. Turn cutlets once only. Test for doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving. Serve with the Ratatouille.
To make the Ratatouille: Heat the oil in a large frypan. Add the onion and capsicum and cook until just soft.
Add the zucchini and tomatoes. Bring to the boil, reduce the heat and simmer uncovered for 20 minutes. Season with salt and pepper, sprinkle with thyme leaves to serve.

Replace the with lamb cutlets with lamb round or topside steaks.
You can use a brush to lightly oil the meat. Or you can use a light spray of oil.
Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the meat to a plate and loosely cover with foil, stand the meat to rest in a warm place.