Ingredients

Steps

• Preheat the oven to 220°C.
• Heat a frying pan until hot and allow the oil and butter to foam.
• Fry the lamb for 5 minutes until golden-brown on all sides.
• Roast the seasoned lamb on a rack for 20 minutes for pink meat.
• Rest the lamb in a warm place for 5 minutes before carving.
• Toss the vegetables except tomatoes and basil in olive oil and roast for 12 minutes.
• Stir in the tomatoes and basil and roast for 20 more minutes.
• Carve the lamb into thick slices and serve over the warm ratatouille.