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Lamb chops with ratatouille

Lamb chops with ratatouille

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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%

  • 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


  • 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

Recipe From

Jamie Magazine

By Andy Harris


  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.

Watch the video: Herb Crusted Lamb Loin with Ratatouille Recipe - Cooking with Bosch