Name: Lamb cutlets with ratatouille
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 (170g) red onion, thinly sliced; 2 clove garlic, crushed; 1 (350g), red capsicum, coarsely chopped; 3 (450g) zucchini, halved lengthways, thickly sliced; 5 (300g) baby eggplants, thickly sliced; 400 gram canned diced tomatoes; 1 tablespoon tomato paste; 12 (900g) lamb cutlets, frenched

Ingredients

2 tablespoon olive oil

1 (170g) red onion, thinly sliced

2 clove garlic, crushed

1 (350g), red capsicum, coarsely chopped

3 (450g) zucchini, halved lengthways, thickly sliced

5 (300g) baby eggplants, thickly sliced

400 gram canned diced tomatoes

1 tablespoon tomato paste

12 (900g) lamb cutlets, frenched

Method

1.Heat oil in a large saucepan over medium heat. Stir onion, garlic, capsicum, zucchini and eggplant over heat for 5 minutes. Add tomatoes and paste and bring to the boil. Reduce heat and simmer with lid on for about 20 minutes or until vegetables have softened.

2.Meanwhile, cook cutlets on a heated oiled grill plate (or grill or barbecue) 4 minutes each side or until cooked as desired. Serve with ratatouille.

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Ingredients

Method

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