LAMB BACK STRAP & RATATOUILLE

Ingredients

Lamb

• 600g lamb back strap
• 1/2 tbsp olive oil
• 1 onion, chopped
• 1 garlic clove, crushed

Ratatouille

• 1/2 tbsp olive oil
• 400g eggplant, cut into 3cm pieces
• 1 large red capsicum, de-seeded and cut into 3cm pieces
• 2 x 415g cans of organic chopped tomatoes
• 500g yellow zucchini, cut into 3cm pieces
• Freshly ground pepper and salt
• Fresh basil leaves and natural yoghurt to serve

Preparation

• Heat oil in large deep frying pan or saucepan over medium-high heat
• Add the onion and garlic, cook for 3 minutes or until soft
• Add the eggplant and capsicum, cook for 5 minutes
• Stir in the squash and tomatoes
• Cover and reduce heat to low
• Simmer for 20 minutes
• Uncover and simmer for a further 20 minutes or until tender but firm, season with salt and pepper
• Garnish with a tablespoon of yoghurt and roughly chopped basil
• While the ratatouille is simmering, heat oil in a heavy-based pan
• Season lamb and cook for 4-5 minutes each side (or to your liking)
• Remove from pan and allow lamb to rest for 8 minutes, slice thickly to serve with your ratatouille

Serves 4

• 365 calories per serve