Ratatouille lamb chops recipe
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Ratatouille lamb chops recipe

Prepare for a dinner party that will go down in history. French cuisine is the way to go if you’re a foodie since it goes so well with fine dining. In contrast, ratatouille isn’t a fancy cuisine but rather a traditional food from the countryside. Even with the roasted veggies and lamb chops, you’ll still wow your guests. Our lamb chops with ratatouille are as delicious as they appear.

Ratatouille lamb chops suggestions

If aesthetics are your goal, “Frenching” the chops and separating the meat from the rib bones will do the trick. It’s best to cook the lamb chops over an open fire, and this recipe works just as well with a braai. The meaty lamb chops are complemented by the ratatouille, a simple vegetable side dish. As a side, try serving it with some fried potatoes and a slice of lemon. Serve with your favourite bottle of wine and enjoy.

Try these ratatouille lamb chops for your next braai when you want to treat your guests to something special but also enjoy a fantastic cookout.

Ratatouille lamb chops recipe

Ratatouille lamb chops recipe

Recipe by Gary Dunn

Course: Main

Cuisine: French

Difficulty: Easy

Servings: 4 servings

Prep time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

Ingredients

  • 60g butter

  • 1 tbsp. olive oil

  • 4 loin chops

  • 1 tsp mixed herbs

  • For the ratatouille

  • 2 large green peppers

  • 2 medum onions, quartered

  • 60g butter

  • 2 small aubergines/egg plants

  • 225g tomatoes

  • salt and pepper

  • mustard

  • cress

Method

  • Melt 60g butter with oil. Add chops, sprinkle with dried herbs and cook in a hot 200°C oven for 15 minutes or until tender.
  • For the ratatouille
  • Cut peppers in half, remove seeds and cut in wide strips. Shred onions coarsely.
  • Melt butter in a pan and fry peppers and onions for about 5 minutes or until they are soft and onion is pale golden brown.
  • Remove stalks from aubergines and cut them in thick slices.
  • Blanch tomatoes in boiling water for 10 seconds then drain and remove skins. Quarter them and remove seeds.
  • Add aubergines and tomatoes to pan and cook for a further 5 minutes.
  • Season the ratatouille with salt and pepper. Turn it on to serving dish and arrange chops on top. Decorate with mustard and cress.


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