Jamie Oliver

Lamb chops with ratatouille

Lamb chops with ratatouille

Serves 4
Cooks In45 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    571
    29%
  • Fat
    41.9g
    60%
  • Saturates
    16.6g
    83%
  • Protein
    36.2g
    80%
  • Carbs
    13.1g
    5%
  • Sugars
    10.3g
    11%
  • Salt
    1.4g
    23%
  • Fibre
    5.1g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris

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Ingredients

  • 2 cloves of garlic
  • 2 onions
  • 2 sticks of celery
  • 2 courgettes
  • 1 aubergine
  • 2 ripe tomatoes
  • 1 sprig of fresh thyme
  • olive oil
  • 1 tablespoon caperberriers
  • 1 handful black olives
  • 8 lamb chops
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Method

  1. Peel and chop the garlic, peel the onions, then dice along with the celery, courgettes and aubergine. Chop the tomatoes, then pick the thyme leaves.
  2. Heat some oil in a pan and sauté the celery, garlic and onion for 5 to 10 minutes, or until soft.
  3. Season generously, add the courgette, aubergine, tomato, thyme leaves, and a wineglass of water. Reduce the heat and cook until tender, then leave to cool.
  4. Add the caperberries, olives and a good slug of oil.
  5. Heat a griddle pan with a little oil, then cook the lamb chops to your liking.
  6. Season and serve with the ratatouille.

Tip

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Nutrition per serving
  • Calories
    571
    29%
  • Fat
    41.9g
    60%
  • Saturates
    16.6g
    83%
  • Protein
    36.2g
    80%
  • Carbs
    13.1g
    5%
  • Sugars
    10.3g
    11%
  • Salt
    1.4g
    23%
  • Fibre
    5.1g
    -

Of an adult's reference intake


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