Ingredients
- 60ml (1/4 cup) olive oil
- 1 red onion, halved, coarsely chopped
- 2 garlic cloves, crushed
- 1 medium (about 300g) eggplant, ends trimmed, cut into 2cm pieces
- 1 medium (about 200g) red capsicum, halved, deseeded, cut into 2cm pieces
- 1 large (about 200g) green zucchini, halved lengthways, cut into 1cm-thick slices
- 125ml (1/2 cup) dry red wine
- 2 x 400g cans diced tomatoes
- 1/4 cup finely chopped fresh oregano
- Salt & freshly ground black pepper
- 2 lamb racks (8 cutlets on each rack), racks cut in half, excess fat trimmed
- 1 tablespoon finely shredded lemon rind
Method
- Step 1Heat 2 tablespoons of the oil in a large frying pan. Add the onion and garlic and cook, stirring, for 3 minutes or until soft. Add eggplant and cook, stirring, for 5 minutes or until golden. Add the capsicum and zucchini and cook, stirring, for 2 minutes.
- Step 2Add wine and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes. Add tomato and simmer, partially covered, stirring occasionally, for 45 minutes or until vegetables are tender. Remove from heat. Stir in half the oregano. Season with salt and pepper.
- Step 3Meanwhile, preheat oven to 190°C. Heat remaining oil in a frying pan over high heat. Add lamb and cook for 1 minute each side or until brown. Transfer to a roasting pan and season with salt and pepper. Roast in oven for 15 minutes for medium-rare or until cooked to your liking. Remove from oven. Cover with foil and set aside for 5 minutes to rest.
- Step 4Combine the remaining oregano and lemon rind in a bowl. Spoon ratatouille among plates. Top with lamb and sprinkle with oregano mixture to serve.
- Low carb
- Low sodium
- Lower gi
Nutrition
3238 kj
Energy
58g
Fat Total
22g
Saturated Fat
7g
Fibre
44g
Protein
139mg
Cholesterol
134.09mg
Sodium
12g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Amanda Kelly
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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