Lamb chop & ratatouille tray bake
2 medium, chopped
2 small, cut into wedges
1 medium, chopped
1 medium, deseeded and chopped
Olives, in Brine
30 g, drained
4 clove(s), skin on, lightly crushed with the flat of a knife
5 sprig(s), plus extra to garnish
Calorie controlled cooking spray
Lamb Loin Chop, raw
2 tablespoons, roughly chopped, plus extra to garnish
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Tip the vegetables, olives, garlic and thyme into a large roasting tin. Mist with cooking spray, season, then toss together with the balsamic vinegar. Roast for 30 minutes or until the vegetables are tender and slightly charred.
- Meanwhile, mist a large frying pan with cooking spray and fry the lamb chops over a high heat for 2 minutes on each side until browned. Transfer to the roasting tin with the vegetables for the last 8 minutes of cooking time.
- Remove the tin from the oven and garnish with the extra thyme and basil. Take the tin to the table and let everyone serve themselves.