Lamb forequarter chops are a tasty and economical cut and popular on the barbecue. This recipe combines the full flavour of lamb chops with a fresh ratatouille to make a tasty dinner.
How long will it take?
What’s the serving size?
What do I need?
4 x 200g lamb forequarter chops
80ml (⅓ cup) olive oil
2 cloves garlic, crushed
1 large red onion, cut into wedges
1 small eggplant, cut into 2cm pieces
1 large red capsicum, cut into 2cm pieces
2 medium zucchini, cut into 2cm pieces
400 g can diced tomatoes
2 tbsp tomato paste
2 tbsp roughly chopped oregano
2 tbsp roughly chopped basil, plus extra small leaves, to serve
How do I make it?
To make ratatouille, heat 2 tablespoon oil in a large deep frying pan over high heat. Add garlic and onion, and cook stirring occasionally for 5 minutes or until onion has softened. Add eggplant and cook, for a further 5 minutes, or until eggplant has softened. Stir in capsicum, zucchini, tomatoes, paste and herbs. Bring to the boil, reduce heat to low and simmer gently, stirring occasionally, for 15 minutes or until vegetables are cooked.
Preheat a lightly greased barbecue or char grill pan to high. Toss lamb with remaining oil. Cook for 2½ minutes each side or until cooked to your liking. Season to taste. Rest, covered loosely with foil, for 5 minutes before serving.
To serve, divide ratatouille among plates, scatter with extra basil leaves and top with lamb chops.