Lamb Ratatouille with rice

 

Lamb Ratatouille with Rice

“This dish is a good way to ensure you receive your vegetable intake in the nicest possible way!”

 

Ingredients:

1 oz Butter, for frying chops

1 tablespoon Olive Oil

2 lean Lamb Chops or Cutlets per person (say 8 for this dish)

2 large Green Peppers, cut into chunks of about 0.5 inch

2 medium Onions, chopped into 0.5 inch chunks

2 Courgettes, cut into thick slices, then quartered

2 small Aubergines, cut into 0.5 inch chunks

1 large can (approx. 400g) chopped Tomatoes, drained

2 tablespoons Tomato Puree

0.5 teaspoon mixed herbs, like oregano, parsley, thyme

1 level teaspoon Paprika

2 oz Butter, for frying ratatouille

1 Chicken Stock Cube

freshly ground Rock Salt and Pepper to season

 

Method:

  1. Melt the butter and oil in meat tin, then add chops, after sprinkling with the herbs.
  2. Cook the chops in the oven at 160 degrees for 15 minutes, or until tender.
  3. Meanwhile prepare the ratatouille in a large saucepan, by firstly melting the butter.
  4. Add the onions and peppers and fry for about 5 minutes gently.
  5. Stir in the courgettes and aubergines and cook for a further 5 minutes.
  6. Add the tomato puree, chopped tomatoes and paprika; then crumble stock cube into mixture and simmer for a few minutes.
  7. Season with salt and pepper to your taste.
  8. Spoon the mixture over the chops and return meat tray to oven and cook for 20 minutes at about 150 degrees.
  9. Serve with boiled rice, which is drained before completely cooked and then baked in a casserole in the oven with a knob of butter.
  10. Serve hot with tall, cool drinks or white wine spritzers.

 

“Sunny vegetables in a scrummy dish!”