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Rosemary lamb cutlets with ratatouille
Rosemary lamb cutlets with ratatouille
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Herb and lemon marinated lamb with vegetables, perfect for make-ahead meals and freezing.
Ingredients:
  • 60ml (1/4 cup) extra virgin olive oil
  • 30.00 ml chopped fresh rosemary
  • 31.50 gm fresh lemon juice
  • 3 garlic cloves, crushed
  • 18 lamb cutlets, French trimmed
  • Chopped fresh continental parsley, to serve
  • Crusty bread, to serve
  • Mixed salad leaves, to serve
  • 1kg ripe tomatoes
  • 36.40 gm extra virgin olive oil
  • 2 brown onions, coarsely chopped
  • 1 large (about 450g) eggplant, cut into 2cm pieces
  • 3 large (about 450g) zucchini, cut into 2cm pieces
  • 60ml (1/4 cup) chicken stock
  • 2 tsp balsamic vinegar
  • 10.00 gm caster sugar
  • 80g (1/2 cup) pitted kalamata olives
Instructions:
  • Combine oil, rosemary, lemon juice, lemon rind, and garlic in a glass or ceramic dish. Add lamb and coat evenly. Cover with plastic wrap and refrigerate for 4 hours, flipping once to marinate. (For freezing instructions, refer to tips)
  • Prepare the tomatoes by scoring a cross on the base with a sharp knife. Submerge them in boiling water in a heatproof bowl and let them sit for 5 minutes. Remove the tomatoes from the water using a slotted spoon, peel off the skin with your fingers, and roughly chop the flesh.
  • In a heavy-based saucepan over medium heat, heat oil. Stir in onion, eggplant, and garlic. Cook for 10 minutes until eggplant is golden. Add tomato, zucchini, and stock. Cover and cook for 15 minutes, stirring occasionally. Uncover and cook for 12 minutes until vegetables are tender and mixture thickens. Mix in vinegar, sugar, and olives. Season with salt and pepper. (For freezing tips, see below)
  • Preheat a barbecue grill or chargrill to medium-high heat. Remove the lamb from the marinade and season with salt and pepper. Grill for 1 1/2-2 minutes on each side for medium doneness. Place on a plate, cover loosely with foil, and let it rest for 5 minutes before serving.
  • Plate the ratatouille, layer with succulent lamb, and sprinkle with fresh parsley. Accompany with warm crusty bread and crisp salad leaves.

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