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Pan-Roasted Lamb with Garlic and Rosemary and Ratatouille

Pan-fry lamb with rosemary and garlic, then serve over a quick simmering vegetable ratatouille made with peppers and courgettes.

QuickLambHigh ProteinFrenchRatatouille

Estimated Nutrition

Per Serving Total
Calories 532.5 kcals 532.5 kcals
Carbohydrates 12.8 grams 12.8 grams
Fat 38.6 grams 38.6 grams
Protein 34.2 grams 34.2 grams
Cook Time
20 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
5
ml
Tomato Purée
Liquids
15
ml
Water
boiling
Meat
1
piece
Lamb Chop
NutsSeeds
2
clove
Garlic
skins on
1
sprig
Rosemary
fresh
1
dash
Salt
to taste
1
dash
Black Pepper
freshly ground, to taste
1
clove
Garlic
chopped
OilsFats
15
ml
Olive Oil
5
ml
Olive Oil
dash
Vegetables
0.5
piece
Onion
chopped
0.5
piece
Red Pepper
chopped
0.5
piece
Courgette
chopped

Steps

  • Heat 15ml olive oil in a frying pan.
  • Fry the lamb with garlic, rosemary, and seasoning for 4 minutes per side.
  • Remove lamb and let it rest for 5 minutes under foil.
  • Heat a dash of olive oil in a separate pan.
  • Fry the onion, pepper, garlic, and courgette for 5 minutes until soft.
  • Stir in tomato purée, seasoning, and water, then simmer for 10 minutes.
  • Plate the ratatouille and place the lamb on top.