Pan-fried lamb cutlets with basil ratatouille

Chantry Farm Shop shows how the fresh, Mediterranean flavours of ratatouille can be the perfect accompaniment to juicy lamb cutlets.
By Gary Rhodes
Pan-fried lamb cutlets with basil ratatouille
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 5 minutes
  • Effort: easy

Ingredients

  • 4 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 1/2 red pepper, diced
  • 1/2 yellow pepper, diced
  • 1 courgette, chopped
  • 1 aubergine
  • 5 cherry tomatoes
  • 8 lamb cutlets, preferably middleneck cutlets
  • 1/2 juice of lemon
  • small handful basil
  • small handful of tarragon leaves

Method

1. Heat half the oil in a pan and add the onion, peppers, courgette and aubergine. Saute over low-medium heat for about 20 minutes and season to taste.

2. In another pan heat the remaining oil and pan-fry the lamb cutlets for 3-4 minutes on each side until they are cooked to taste.

3. Sprinkle the ratatouille with basil and tarragon and serve with the lamb cutlets.

Rate This Recipe

1
2
3
4
5