Name: Lamb chops with roasted ratatouille
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 1 red onion, halved, cut into wedges; 1 red capsicum, roughly chopped; 1 zucchini, thickly sliced; 2 tomatoes, roughly chopped; 1 small eggplant, trimmed, roughly chopped; 36.40 gm extra virgin olive oil; 2 garlic cloves, sliced; 2 large sprigs fresh basil, plus extra leaves to serve; 8 lamb loin chops; 20.00 ml balsamic vinegar; 82.50 ml pitted kalamata olives; Crusty bread, to serve

Lamb chops with roasted ratatouille

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Satisfy everyone with this simple lamb chop tray bake and flavorful roasted veggies.

Ingredients:

1 red onion, halved, cut into wedges
1 red capsicum, roughly chopped
1 zucchini, thickly sliced
2 tomatoes, roughly chopped
1 small eggplant, trimmed, roughly chopped
36.40 gm extra virgin olive oil
2 garlic cloves, sliced
2 large sprigs fresh basil, plus extra leaves to serve
8 lamb loin chops
20.00 ml balsamic vinegar
82.50 ml pitted kalamata olives
Crusty bread, to serve

Instructions:

Preheat your oven to 200C/180C fan-forced and line a large baking tray with parchment paper.
Spread out the onion, capsicum, zucchini, tomato, and eggplant on the tray, making sure they are in a single layer. Drizzle with half of the oil and sprinkle with salt and pepper. Roast in the oven for 20 minutes.
Sprinkle vegetables with garlic and top with basil sprigs. Place lamb on vegetables, drizzle with vinegar and remaining oil. Season with salt and pepper. Roast for 15 minutes, then add olives to vegetables for the last 5 minutes of cooking. Serve with bread and extra basil leaves.

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