Rosemary Lamb Steaks with Ratatouille

Rosemary Lamb Steaks with Ratatouille: A Savoury Delight

Serves: 4

Ingredients

• 4 x 120g lamb loin or fillet (females)
• 4 x 220g lamb loin or fillet (males)
• 1 tablespoon dried rosemary
• Salt and pepper
• Olive oil spray

For the Ratatouille:

• 1 aubergine, cut into 2cm dices
• Salt
• 1 teaspoon olive oil
• 1 red onion, diced
• 1 garlic clove, crushed
• 2 zucchini, diced
• 1 red pepper, seeded and diced into 2cm pieces
• 400g can crushed tomatoes
• 1 cup water
• ½ cup fresh basil, roughly chopped

Directions

For the Ratatouille:

1. Place aubergine dices in a colander and sprinkle with salt. Leave for 30 minutes and drain.
2. Heat oil in a large pan, add onion, garlic, and cook until tender. Add all other vegetables and cook, stirring for 2 minutes. Add tomatoes, water, and basil. Reduce the heat and simmer for 45 minutes until all vegetables are cooked.

To Cook Lamb:

1. Sprinkle each lamb steak with rosemary, salt, and pepper and spray with olive oil. Set aside.
2. Sear meat 3 minutes each side on a barbecue plate or grill.
3. Put into a lined baking dish and top with half the ratatouille.
4. Bake for 5-10 minutes or until cooked to your liking.
5. Rest for 10 minutes and serve with the remaining ratatouille.

Tip: The ratatouille flavour develops with time, so make it the day before and reheat gently.

This Rosemary Lamb Steaks with Ratatouille dish is a perfect blend of tender, savoury lamb and a hearty, vegetable-rich ratatouille. With its robust flavours and nutritious profile, it’s a fantastic choice for a wholesome meal. Enjoy the rich taste and vibrant colours of this dish that’s sure to impress!