Ratatouille with Lamb

This classic Ratatouille with Lamb first featured on James' French Adventure. It was inspired by a dish James ate in a little French bistro. It's a great way to up your veg quota for the day and works well with prawns, chicken and fish instead of lamb too!

Ingredients

Ratatouille:
  • 1 Aubergine
  • 1 Onion
  • 2 Courgettes
  • Mixed Peppers (any colour)
  • 3 Salad Tomatoes
  • 2 Cloves Garlic
  • Fresh Basil

Method

Dice all veg to the same size for the ratatouille.

Place butter in a pan and add onion to soften. Cook for 2 mins approx.

Slice and dice the tomatoes to the same size and add to the pan with courgette and aubergine.

Add garlic last and simmer for 5 minutes.

Season with salt and black pepper and add a handful of chopped fresh basil.

Slice through each rack and add each chop to heated butter in the pan.

Season with black pepper and a pinch of salt.

Cook through on each side.

For the crumb take a handful of pistachio nuts and almonds and finely chop.

Mix with finely chopped fresh chives.

Once the lamb is cooked, with a pastry brush; brush each side with Dijon Mustard and pop into and cover with the crumb mixture before serving.

Ingredients

Ratatouille:
  • 1 Aubergine
  • 1 Onion
  • 2 Courgettes
  • Mixed Peppers (any colour)
  • 3 Salad Tomatoes
  • 2 Cloves Garlic
  • Fresh Basil

Method

Dice all veg to the same size for the ratatouille.

Place butter in a pan and add onion to soften. Cook for 2 mins approx.

Slice and dice the tomatoes to the same size and add to the pan with courgette and aubergine.

Add garlic last and simmer for 5 minutes.

Season with salt and black pepper and add a handful of chopped fresh basil.

Slice through each rack and add each chop to heated butter in the pan.

Season with black pepper and a pinch of salt.

Cook through on each side.

For the crumb take a handful of pistachio nuts and almonds and finely chop.

Mix with finely chopped fresh chives.

Once the lamb is cooked, with a pastry brush; brush each side with Dijon Mustard and pop into and cover with the crumb mixture before serving.