Pan-roasted lamb with garlic and rosemary and ratatouille Recipe

Pan-roasted lamb with garlic and rosemary and ratatouille Recipe

  • 1 tbsp olive oil
  • 1 lamb chop
  • 2 garlic cloves, skins on
  • sprig fresh rosemary
  • salt and freshly ground black pepper
  • dash olive oil
  • ½ onion, chopped
  • ½ red pepper, chopped
  • 1 garlic clove, chopped
  • ½ courgette, chopped
  • 1 tsp tomato purée
  • salt and freshly ground black pepper
  • splash boiling water
  1. For the lamb, heat the olive oil in a frying pan, add the lamb, garlic, rosemary, salt and freshly ground black pepper and fry for 3-4 minutes on each side, or until golden-brown but slightly pink in the middle. Remove from the heat and leave to rest for five minutes, covered with aluminium foil.
  2. For the ratatouille, heat the olive oil in a pan, add the onion, pepper, garlic and courgette and fry for five minutes, or until beginning to soften.
  3. Add the tomato purée, salt and freshly ground black pepper and a splash of boiling water. Simmer gently for ten minutes.
  4. To serve, spoon the ratatouille onto a serving plate and top with the lamb.
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