Oven roasted ratatouille with white beans and lamb

April 28, 2007 at 10:53 pm Leave a comment

lamb-chops-with-ratatoille.jpg

An easy, two pot meal which is just as delicious as it looks. Obviously the lamb is optional here – the ratatouille is delicious enough to serve on its own. But if you do serve it with lamb as I did, make sure you buy the fancy frenched lamb cutlets as they are much leaner than the regular ones. Alternately, just buy the regular ones and trim the excess fat yourself.

Ingredients:
~3 medium cloves of garlic with skin on
~1 courgette (baby zucchini), cut into chunks
~1 aubergine (baby eggplant), cut into chunks
~1 yellow squash, cut into chunks
~a handful of cherry or grape tomatoes
~1/4 cup cannilini beans
~good handful of chopped fresh flat-leaved parsley (1/4 cup)
~2 frenched lamb chops

Method:
Place the garlic in a large roasting tray and coat in a good slurp of olive oil. Bake at 180 degrees C for 30 mins. Remove garlic and set to one side. Add all vegetables except the tomatoes to the dish and toss to coat with olive oil. Season with sea salt and return to the oven for 10 mins. While the vegetables are baking, remove the garlic cloves from their skins and mash with a fork. Combine mashed garlic with the juice of half a lemon and the cannilini beans in a medium mixing bowl and set to one side.

Following the 10 minute roasting period, add the cherry tomatoes and lamb chops to the pan and return to the oven for a further 10 minutes.

At the end of the second 10 minute roasting period, remove the tray from the oven. Set the lamb chops to one side and scoop up the vegetables and any residual oil from the pan, and transfer to the bowl containing the garlic, lemon and white beans. Toss to combine, and add the parsely. Mix well and season with sea salt and cracked black pepper.

To serve, place the vegetables on a plate and lay the lamb chops on top. Sprinkle a little extra parsley on the lamb and eat immediately.

Serves 1 but can be easily scaled up for more.

Calories in this dish are approximately 150 for the ratatouille, and approximately 250 for the lamb.

I served this with a lovely limited edition wine from Rosemount Winery: a 2002 Shiraz, Grenache, Viognier. This is a lovely example of this type of wine, which used a white wine grape (Viongier) to add softness to the bold, strong shiraz and grenache flavours. This wine is currently on special at Liquorland stores in Australia for $18 for 2 bottles.

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Entry filed under: food, wine.

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