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
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
1/2 cup fresh basil, roughly chopped
METHOD
- Place aubergine dices in a colander and sprinkle with salt. Leave for 30 minutes and drain.
- 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
- Sprinkle each lamb steak with rosemary, salt and pepper and spray with olive oil. Set aside.
- Scar meat 3 minutes each side on a barbecue plate or grill.
- Put into lined baking dish and top with half the ratatouille.
- Bake for 5-10 minutes or until cooked to your liking.
- 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.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 1041.0kJ |
| Protein | 22.0g |
| Fat | 10.5g |
| Glycaemic carbohydrate | 12.9g |
| of which is sugar | 9.9g |
| Fibre | 6.8g |