Garlic & Herb Lamb Steak with Ratatouille

Roughly chop the aubergine, brown onion, zucchini, butternut squash and red capscium.

Finely chop the garlic.

Heat half of the olive oil in a saucepan over medium-high heat.

Add the brown onion and half of the garlic, saute for a few minutes until beginning to soften.

Add the zucchini, butternut squash and the aubergine and cook until beginning to soften.

Add the red capsicum and season with salt and pepper.

Add the chopped tomatoes and continue to cook until all of the vegetables are tender.

Zest the lemon.

Keep adding a splash of water if it becomes to dry.

In a small bowl mix together the remaining garlic, lemon zest, rosemary and olive oil, season with salt and pepper.

Coat the lamb steak with the lemon and rosemary marinade and set aside.

Heat the remaining olive oil over medium heat.

Add the lamb steak to the pan and cook on both sides for 2 minutes or until cooked to your liking.

Remove the steak from the heat and transfer to a chopping board to rest for a moment.

Distribute the ratatouille among serving plates.

Distribute the lamb steaks and top with goats cheese to garnish before serving.