Recipe

Lamb chops with ratatouille and fusilli

Feb 27, 2013 1:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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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

Lamb chops with ratatouille and fusilli
  • 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.

Notes

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

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