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Pan-fried lamb steaks with ratatouille
Pan-fried lamb steaks with ratatouille
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Savor the irresistible pairing of lamb steak with classic ratatouille for a memorable meal.
Ingredients:
  • 36.40 gm olive oil
  • 1 large brown onion, chopped
  • 3 zucchini
  • 3 baby eggplant
  • 200g button mushrooms
  • 2 garlic cloves, crushed
  • 1 x 400g can Italian diced tomatoes
  • 125ml (1/2 cup) chicken style liquid stock
  • Salt & freshly ground black pepper
  • 4 (about 150g each) 2.5cm-thick trim lamb leg steaks
  • 1/2 loaf crusty Italian-style bread, to serve
Instructions:
  • In a large saucepan over medium heat, warm 1 tablespoon of oil until it shimmers. Add the onion and cook, uncovered, stirring occasionally, for about 3 minutes until softened.
  • Next, split the zucchini and eggplant vertically and slice into pieces that are 3cm thick. Also, cut the mushrooms into thick slices.
  • Sauté garlic in the pan until aromatic. Add zucchini, eggplant, mushrooms, tomatoes, and stock. Bring to a boil, then simmer for 10 mins. Uncover and cook for another 10 mins until vegetables are tender. Season with salt and pepper.
  • Heat the rest of the oil in a large non-stick pan over medium-high heat. Cook the lamb for 6 minutes on each side for a perfect medium doneness. Place the lamb on a plate, loosely cover with foil, and let it rest for 2 minutes.
  • Slice the lamb and plate with the vegetables and crusty bread for a delightful presentation.

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