Name: Spiced lamb cutlets with fine ratatouille
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground chilli; 4 tablespoon olive oil; 1 8-cutlet lamb rack; sea salt and pepper; 1 clove garlic, finely chopped; 1 small red onion, finely diced; 1 small red capsicum, finely diced; 1 small eggplant, finely diced; 3 tomatoes, seeded and finely diced; 1 tablespoon tomato paste; 1/4 cup (60ml) chicken stock; 1 zucchini, finely diced; 1 tablespoon basil, finely shredded; olive oil, extra; basil leaves, to serve

Ingredients

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1/4 teaspoon ground chilli

4 tablespoon olive oil

1 8-cutlet lamb rack

sea salt and pepper

1 clove garlic, finely chopped

1 small red onion, finely diced

1 small red capsicum, finely diced

1 small eggplant, finely diced

3 tomatoes, seeded and finely diced

1 tablespoon tomato paste

1/4 cup (60ml) chicken stock

1 zucchini, finely diced

1 tablespoon basil, finely shredded

olive oil, extra

basil leaves, to serve

Method

1.Preheat oven to 190°C. Place cumin, coriander, cinnamon, chilli and 1 tablespoon oil in a bowl and mix to form a paste. Brush onto lamb and season with sea salt.

2.Heat remaining oil in a pan over medium heat. Add garlic, onion, capsicum and eggplant and cook, stirring, for 5 minutes or until softened.

3.Stir in tomatoes, tomato paste and stock and bring to the boil. Reduce heat and add zucchini. Cover with a lid and simmer for 15 minutes. Remove lid, season to taste with sea salt and pepper and stir in shredded basil.

4.Heat a little oil in a frying pan over high heat add the lamb and sear until browned. Transfer to a baking dish and cook in the oven for a further 15 minutes or until cooked to your liking.

5.Remove from oven and leave meat to rest for 10 minutes before slicing. Serve with ratatouille and basil leaves.

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Ingredients

Method

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