Lamb with ratatouille and pearl couscous
1 medium, cut into wedges
2 medium, cut into wedges
1 small, cut into 3cm chunks
300 g, cut into 3cm chunks
1 medium, cut into 3cm chunks
2 x 3 second spray(s)
2 clove(s), coarsely chopped
250 g, (1 x 250g packet)
Lean lamb leg steak
400 g, (Buy 4 x 125g steaks)
1 medium, cut into wedges to serve
- Preheat oven to 220°C. Place the onion, tomato, zucchini, eggplant and capsicum in a medium baking dish and lightly spray with oil and sprinkle with the garlic, oregano and 2 tablespoons water. Toss to coat. Bake for 20 minutes, tossing occasionally, or until the vegetables have softened. If the vegetables get too dry, add another 1-2 tablespoons water.
- Meanwhile, bring 2 cups (500ml) water to the boil in a small saucepan over high heat. Stir in couscous. Reduce heat and simmer, covered, for 8-10 minutes or until liquid is absorbed. Use a fork to separate grains.
- Lightly spray a medium non-stick frying pan and heat over medium-high heat. Cook lamb for 3-4 minutes each side for medium or until cooked to your liking. Slice and serve with the couscous, roasted vegetables and lemon wedges.