Lamb chop & ratatouille tray bake
7
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
Quick and tasty, this rustic dish is a simple way to feed a crowd
Ingredients
Courgette
2 medium
Cherry Tomatoes
300 g
Red onion
2 small
Aubergine
1 medium
Red pepper
1 medium
Olives, in Brine
30 g
Garlic
4 clove(s)
Thyme, Fresh
5 sprig(s)
Calorie controlled cooking spray
4 spray(s)
Balsamic vinegar
1 tablespoon(s)
Lamb loin chop, raw
6 medium
Basil, fresh
2 tablespoon(s)
Instructions
1
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.
2
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.
3
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.
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