Name: Lamb chops with ratatouille and fusilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Lamb chops with ratatouille; 2 tablespoon vegetable or olive oil; 1 medium brown onion, cut into wedges; 2 clove garlic, crushed; 1 medium eggplant, chopped; 1 medium green capsicum, chopped; 800 gram can whole tomatoes; 2 teaspoon dried mixed herbs; 200 gram fusilli; 1/4 cup chopped flat-leaf parsley; 4 lamb forequarter chops, trimmed

Ingredients

Lamb chops with ratatouille

2 tablespoon vegetable or olive oil

1 medium brown onion, cut into wedges

2 clove garlic, crushed

1 medium eggplant, chopped

1 medium green capsicum, chopped

800 gram can whole tomatoes

2 teaspoon dried mixed herbs

200 gram fusilli

1/4 cup chopped flat-leaf parsley

4 lamb forequarter chops, trimmed

Method

1.Heat half the oil in a large frying pan over moderate heat. Add onion, garlic, eggplant and capsicum, cook stirring, 5 minutes.

2.Add tomatoes and mixed herbs. Reduce heat to low. Simmer, stirring occasionally, 15 minutes or until vegetables are soft and sauce has reduced slightly.

3.Meanwhile, add pasta to large saucepan of boiling salted water and cook 8 minutes, or until tender. Drain and return to saucepan. Add remaining oil and parsley to pasta. Toss to combine.

4.Preheat a char-grill pan over moderately high heat. Season both sides of lamb with salt and pepper and remaining mixed herbs. Char-grill lamb 5 minutes each side or until cooked to your liking. Remove lamb from heat, cover, and rest for 5 minutes. Serve with ratatouille and pasta.

Fusilli is spiral pasta, but you can use any pasta shape you desire. Ratatouille is great served with chicken or beef.
Note

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Ingredients

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