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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.

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by JustCook Team

JustCook Team Recipes

JustCook Team Recipes

Nutrition Per Serving

  • Calories 820
  • Carbs 25.2g
  • Fat 67.4g
  • Fibre 5.8g
  • Protein 28.8g
  • Sugar 10.2g

Reviews

5.0
2 reviews

Follow the recipe steps below or  or View in App

  • Step 1

    Preheat your oven to 200 degrees Celsius. In a large mixing bowl, combine the chopped butternut squash, zucchini, red capsicum, baby aubergine, brown onion, and half of the finely chopped garlic with 1 tablespoon of olive oil per person. Season with salt and pepper, and mix well to ensure all the vegetables are evenly coated.

  • Step 2

    Spread the mixed vegetables on a baking tray in a single layer. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through the cooking time.

  • Step 3

    While the vegetables are roasting, prepare the lamb. In a small bowl, combine the remaining olive oil, the rest of the finely chopped garlic, freshly chopped rosemary, lemon zest, and black olives (roughly chopped), to create a marinade. Season the lamb leg steak with salt and pepper, then rub the marinade all over the lamb.

  • Step 4

    Heat a pan over medium-high heat. Once hot, add the lamb steaks and cook for 3-4 minutes on each side for medium-rare, or until cooked to your liking. Remove from the pan and let them rest for a few minutes before serving.

  • Step 5

    While the lamb is resting, add the chopped tomatoes to the same pan used for cooking the lamb, scraping up any bits stuck to the bottom of the pan. Cook for 2-3 minutes, until the tomatoes are heated through and slightly broken down.

  • Step 6

    Combine the roasted vegetables with the warmed chopped tomatoes in a large bowl. Adjust seasoning with salt and pepper if necessary.

  • Step 7

    To serve, place a portion of the ratatouille on each plate. Top with a lamb steak and sprinkle over the chopped goats cheese. Garnish with additional rosemary if desired.

Black Olives
25.00 Grams
Fresh Rosemary
1.00 Sprigs
Lamb Leg Steak
130.00 Grams
Lemon
zested 1/4 lemon zested per person
1.00 Whole
Chopped Tomatoes
75.00 Grams
Butternut Squash
chopped
75.00 Grams
Zucchini
chopped
100.00 Grams
Red Capsicum
chopped
1.00 Whole
Baby Aubergine
chopped
1.00 Whole
Brown Onion
chopped
1.00 Whole
Garlic
finely chopped
1.00 Clove
Goats Cheese
chopped
15.00 Grams

Pantry Ingredients

Olive Oil
Olive Oil
2 tablespoons per person
2.00 Tablespoons

Reviews

5.0
2 reviews

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5 out of 5 stars
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5 out of 5 stars
Taste
Portion Size
Ease of cooking

Lamb quality is superb! Husband and daughter loved the addition of black olives and goat cheese, they said it makes the dish taste more expensive.

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