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Lamb chops with ratatouille
main courses | serves 2
The warm-weather sweetness of the ratatouille is the perfect foil for young and tender spring lamb.
1. Heat some oil in a large frying pan and sauté the celery, garlic and onions for 5–10 minutes. Once it is soft, add the courgettes , aubergine and red pepper and cook for 10 minutes. Season generously, add the tomatoes, half the thyme, and a wineglass of water before reducing the heat and cooking until tender. Allow to cool before adding 1 tbsp caperberries and a handful black olives and a slug of olive oil.
2. Heat a griddle pan and rub the chops in sea salt, pepper, thyme and olive oil. Cook for 4-5 minutes or to your liking. Allow to rest and then serve with the ratatouille.
Recipe Abigail Fawcett
Photo Sam Stowell
from Issue 4
ingredients
• 2 tbsp olive oil• 2 celery sticks, chopped
• 2 garlic cloves, diced
• 2 onions, diced
• 2 courgettes, diced
• 1 aubergine, diced
• 1 red pepper, diced
• 4 tomatoes, diced
• 2 tbsp thyme
• 1 tbsp caperberries
• 1 handful black olives
• 2 lamb chops, preferably spring lamb