Fri, 12 October 2018
Ingredients for the lamb chops:
1 tablespoon olive oil
1/2 teaspoon chopped thyme
6 lamb cutlets
½ teaspoon curry powder or spice mix (whatever you have) e.g Cumin, Paprika
Ingredients for the ratatouille and feta cheese:
1 tablespoon olive oil
1 small onion (peeled and diced)
1 clove of garlic (crushed)
1 punnet of cherry tomatoes cut in half
1 tablespoon of tomato paste
1/2 glass of white wine
1 red pepper (diced)
1 courgette (diced)
1 small aubergine (diced)
1 pinch of oregano
60g feta cheese (diced)
For the lamb:
Mix the oil and thyme and coat the lamb chops with the mixture.
Season with spices, salt and pepper.
Sear on both sides on a hot griddle pan for about 3 minutes on each side.
For the ratatouille
Sauté the shallot and garlic. Add the peppers into olive oil for 1 minute, then add the courgette and aubergine and cook for 2-3 min (stirring).
Season with salt and pepper. Add the tomatoes and cook for 2–3 minutes.
Add the tomato paste and wine. Season and simmer for 2-3 minutes while stirring. Add oregano.
Just before serving, crumble the feta over the ratatouille and mix gently.
