Grilled lamb chops with ratatouille

Grilled lamb chops with ratatouille

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Ratatouille is originally from Nice, which is why it includes such a colourful selection of vegetables and fresh herbs like basil, which grows all over Provence. Marjoram is sometimes used, or you can try mixed Provençal herbs. Some recipes roast the vegetables, but I like them simmered all together in a large pot.

Ingredients

Quantity Ingredient
1 aubergine
4 courgettes
1 onion
1 garlic clove
1 green pepper
1 red pepper
12 lamb chops
50ml olive oil
1 x 400g tin chopped tomatoes
1 bunch fresh basil
300g ready-made mashed potatoes
25g butter
sea salt
freshly ground black pepper

Method

  1. Cut the aubergine and courgettes into dice. Finely chop the onion and garlic, and deseed and dice the peppers.
  2. Preheat the grill to high. Season the lamb chops with salt and pepper and grill for 2–3 minutes on each side. Set aside to rest and keep warm.
  3. While the lamb is cooking, heat the oil in a frying pan, add the onion and garlic and cook for 2 minutes. Add the remaining vegetables and the chopped tomatoes. Bring to the boil, reduce the heat and simmer for 5 minutes.
  4. Tear the basil into pieces. Season the ratatouille with salt and pepper, then stir in the basil.
  5. Meanwhile, warm the mashed potatoes gently in a pan with the butter for 2–3 minutes, until heated through.
  6. To serve, place a large spoonful of mashed potatoes in the centre of each plate, put the lamb chops on top and a spoonful of ratatouille alongside.
Tags:
James Martin
Saturday Kitchen
quick meals
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