US
Ratatouille and lamb steaks
Prep and cooking time: 25mins
Complex carb portions, per serving: 0
Ingredients
Serves: 4
1 tbsp extra virgin olive oil
3 small garlic cloves, roughly chopped
1 small red onion, diced
2 large tomatoes, diced
1 large aubergine, finely diced
2 courgettes, diced
2 red peppers, diced
1 tbsp balsamic vinegar
1 x 400g tin chopped tomatoes
1 large handful fresh basil, torn
1 tbsp butter
½ tbsp extra virgin olive oil
400g (4) lamb neck fillets
1 small handful fresh mint, finely diced
1 small handful fresh basil, roughly chopped
Method
Heat 1 tbsp of oil in a large saucepan or casserole dish. Add the garlic and onion, and fry for 30-60secs.
Add the tomatoes, aubergine, courgettes, and peppers. Season generously with salt and pepper, and add the balsamic vinegar and tinned tomatoes. Cook on high for 10mins with a lid on, stirring occasionally. Just before it finishes cooking, add the torn basil.
Heat ½ tbsp oil and 1 tbsp butter in a large, non-stick frying pan, over high heat. Add the lamb neck fillets. Season generously with salt and pepper. Cook for 8-10mins, turning often. Add the mint and basil 1-2mins before the lamb is finished cooking.
Serve the lamb on top of the ratatouille.