Lamb Chops With Ratatouille Recipes

LAMB CHOPS WITH RATATOUILLE

Lamb chops with ratatouille image

Provided by Andy Harris

Categories Mains Jamie Magazine Dinner Party Alfresco Australia day Tomato

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

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

Steps:

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.
Heat some oil in a pan and sauté the celery, garlic and onion for 5 to 10 minutes, or until soft.
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.
Add the caperberries, olives and a good slug of oil.
Heat a griddle pan with a little oil, then cook the lamb chops to your liking.
Season and serve with the ratatouille.

Nutrition Facts : Calories 571 calories, Fat 41.9 g fat, SaturatedFat 16.6 g saturated fat, Protein 36.2 g protein, Carbohydrate 13.1 g carbohydrate, Sugar 10.3 g sugar, Sodium 1.4 g salt, Fiber 5.1 g fibre

LAMB RATATOUILLE

Lamb Ratatouille image

"This quick-and-easy recipe is a great way to use up leftover lamb - and so good, your family will never guess it's a second-day dish," assures Maxine Cenker of Weirton, West Virginia. "It's also good with beef," she adds.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 package (6.8 ounces) beef-flavored rice and vermicelli mix
2 tablespoons butter
2-1/2 cups water
3 medium tomatoes, peeled, seeded and chopped
1 medium zucchini, sliced
1-1/2 cups sliced fresh mushrooms
1 small onion, chopped
6 green onions, sliced
3 garlic cloves, minced
2 tablespoons olive oil
1 pound cooked lamb or beef, cut into thin strips

Steps:

Set rice seasoning packet aside. In a large skillet, saute the rice mix in butter until browned. Stir in water and contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Meanwhile, in another skillet, saute vegetables in oil until crisp-tender. Add lamb and vegetables to the rice. Cover and simmer for 5-10 minutes or until the meat is no longer pink and rice is tender.

Nutrition Facts : Calories 369 calories, Fat 16g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 580mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.

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