Lamb chops with ratatouille

Name: Lamb chops with ratatouille
Total time: 45 min
Yield: 4
Cuisine: australian
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

Serves 4

Cooks In45 minutes

DifficultyNot too tricky

Jamie Magazine Dinner Party Alfresco Australia day Mains Tomato

Nutrition per serving

Calories 571 29%
Fat 41.9g 60%
Saturates 16.6g 83%
Sugars 10.3g 11%
Salt 1.4g 23%
Protein 36.2g 72%
Carbs 13.1g 5%
Fibre 5.1g -

Of an adult's reference intake

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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Jamie Magazine

By Andy Harris

Tap For Ingredients

Method

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.
Heat some oil in a pan and sauté the celery, garlic and onion for 5 to 10 minutes, or until soft.
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.
Add the caperberries, olives and a good slug of oil.
Heat a griddle pan with a little oil, then cook the lamb chops to your liking.
Season and serve with the ratatouille.