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Plated meal

Garlic & Herb Lamb Steak with Ratatouille

  • Gluten Free
  • Keto
  • Meat
  • Contains Dairy

Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The warm-weather sweetness of the ratatouille is the perfect foil for young and tender lamb.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

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

  • 5.0 min

    Finely chop the garlic.

  • 5.5 min

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

  • 6.5 min

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

  • 8.0 min

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

  • 11.0 min

    Add the red capsicum and season with salt and pepper.

  • 12.0 min

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

  • 13.0 min

    Zest the lemon.

  • 15.0 min

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

  • 16.0 min

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

  • 17.0 min

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

  • 18.0 min

    Heat the remaining olive oil over medium heat.

  • 19.0 min

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

  • 23.0 min

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

  • 25.0 min

    Distribute the ratatouille among serving plates.

  • 26.0 min

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

  • Ingredients

    Black Olives

    Fresh Rosemary

    Lamb Leg Steak


    zested 1/4 lemon zested per person

    Chopped Tomatoes

    Butternut Squash




    Red Capsicum


    Baby Aubergine


    Brown Onion



    finely chopped

    Olive Oil

    2 tablespoons per person

    Goats Cheese


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