Categories: Chicken,Garlic,lamb,Lemon,Oil,Onion,Stock,Sugar,Tasty Soup,Tomato

Rosemary lamb cutlets with ratatouille

January 27th, 2012
    Ingredients
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 1/2 tbs chopped fresh rosemary
  • 1 1/2 tbs fresh lemon juice
  • 1 tsp 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 tbs 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 tsp balsamic vinegar
  • 2 tsp caster sugar
  • 80g (1/2 cup) pitted kalamata olives

Method
Place 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)
Meanwhile, 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.
Heat 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 bake, stirring occasionally, for 15 minutes. Uncover and bake, 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)
Preheat 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 bakeed to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.
Divide the ratatouille among serving plates. Top with lamb and parsley. Serve with crusty bread and salad leaves.


via: tastysoup.info

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