Marinated in herbs and lemon, and teamed with tender vegies, you can make this great tasting lamb dish ahead and freeze it.
Ingredients
- 60ml (1/4 cup) extra virgin olive oil
- 1 1/2 tablespoons chopped fresh rosemary
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon rind
- 3 garlic cloves, crushed
- 18 lamb cutlets, French trimmed
- Chopped fresh continental parsley, to serve
- Crusty bread, to serve
- Mixed salad leaves, to serve
Ratatouille
- 1kg ripe tomatoes
- 2 tablespoons extra virgin olive oil
- 2 brown onions, coarsely chopped
- 1 large (about 450g) eggplant, cut into 2cm pieces
- 2 garlic cloves, finely chopped
- 3 large (about 450g) zucchini, cut into 2cm pieces
- 60ml (1/4 cup) chicken stock
- 2 teaspoons balsamic vinegar
- 2 teaspoons caster sugar
- 80g (1/2 cup) pitted kalamata olives
Method
- Step 1Place the oil, rosemary, lemon juice, lemon rind and garlic in a glass or ceramic dish. Add lamb and turn to coat. Cover with plastic wrap and place in the fridge for 4 hours, turning once, to marinate. (To freeze, see tips)
- Step 2Meanwhile, to make the ratatouille, use a sharp knife to cut a cross in the base of each tomato. Place in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes to stand. Use a slotted spoon to transfer to a plate. Use your fingers to remove the skin. Coarsely chop the flesh.
- Step 3Heat oil in a heavy-based saucepan over medium heat. Add the onion, eggplant and garlic. Cook, stirring often, for 10 minutes or until the eggplant is golden. Add tomato, zucchini and stock. Cover and cook, stirring occasionally, for 15 minutes. Uncover and cook, stirring occasionally, for 12 minutes or until the vegetables are tender and the mixture thickens. Stir in the vinegar, sugar and olives. Season with salt and pepper. (To freeze, see tips)
- Step 4Preheat a barbecue grill or chargrill on medium-high. Drain lamb from marinade. Season with salt and pepper. Cook on grill for 1 1/2-2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.
- Step 5Divide the ratatouille among serving plates. Top with lamb and parsley. Serve with crusty bread and salad leaves.
- Low carb
- Lower gi
Nutrition
2124 kj
Energy
33g
Fat Total
9g
Saturated Fat
6g
Fibre
38g
Protein
121mg
Cholesterol
311.35mg
Sodium
10g
Carbs (sugar)
12g
Carbs (total)
Notes
To freeze the lamb cutlets: Prepare to the end of step 1 (don’t place in the fridge). Divide among 2 sealable freezerproof bags. Label, date and freeze for up to 3 months.
To freeze the ratatouille: At the end of step 3, set aside to cool completely. Transfer to a 3.5L (14-cup) freezerproof dish. Cover and place in the fridge for 3-4 hours to chill. Label, date and freeze for up to 6 months.
To thaw: Thaw the lamb and ratatouille in the fridge overnight.
To cook the lamb: Drain the lamb from the marinade and continue from step 4.
To reheat the ratatouille: Place in a saucepan over medium heat. Cook, stirring occasionally, for 10 minutes or until heated through.
- Author: Alison Roberts
- Image credit: John Paul Urizar
- Publication: Australian Good Taste