Recipe

Lamb cutlets with ratatouille

Mar 31, 2011 1:00pm
  • 35 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Lamb cutlets with ratatouille
  • 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克罐头蕃茄丁
  • 1 tablespoon tomato paste
  • 12 (900g) lamb cutlets, frenched

Method

Lamb cutlets with ratatouille
  • 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.

The Latest from Food To Love