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2 min read

Ratatouille with Grilled Lamb

This colourful Rataouilli makes the perfect warming side dish to any protein, especially some delicious grilled lamb. The trick tomato sauce is a great source of vitamin C, potassium, folate, and vitamin K, and the olives, anchovies and capers give you a good salt hit to keep your sodium levels healthy.

Preparation time: 20 mins Cook time: 20 mins Serves: 4

Ingredients:

  • 500g ripe tomatoes
  • 4 tbsp olive oil
  • 1 eggplant, diced in 3cm chunks
  • 1 brown onion, roughly chopped
  • 1 red capsicum, seeded and roughly chopped
  • 1 yellow capsicum, seeded and roughly chopped
  • 1 zucchini, diced in 3cm chunks
  • 2 garlic cloves, peeled and finely chopped
  • sprig thyme
  • 1 cup fresh basil and mint leaves
  • sea salt and freshly ground pepper
  • ½ cup good quality pitted black olives
  • 6 good quality ortiz anchovy fillets
  • 2 tbsp good quality capers
  • 1 lemon, zest and juice
  • 4 large lamb chops

Method:

  1. Roughly dice the tomatoes and set aside.
  2. Heat 2 tablespoons of oil in a frypan over low heat and cook eggplant in batches until golden and softened. Add extra oil if required. Remove eggplant and set aside.
  3. Add 2 tablespoons olive oil to the pan over low heat and add onions, capsicum and zucchini. Cook until softened.
  4. Add the tomato, eggplant and thyme.
  5. Cover the pan and allow to simmer for 30 minutes.
  6. Roughly chop the basil and mint and add to the ratatouille. Season with salt and pepper.
  7. Add olives, anchovies and capers. Squeeze over lemon.
  8. Cook lamb chops on, a hot griddle pan, and cooked to your liking. Let it sit for a few minutes, sprinkle with sea salt and slice into thin slices.
  9. Serve grilled lamb on top of the ratatouille, a delicious meal.

Tip: For a vegetarian option swap pan-fried lamb for sliced halloumi or paneer cheese.

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