Roasted Chump of Lamb with Rustic Ratatouille

Succulent boneless lamb chump served alongside a vibrant medley of roasted bell peppers, aubergine, courgette, and fresh basil.

Healthy Dinner Lamb Roast Ratatouille

Estimated Nutrition

Calories

715.6

kcal / serving

2862.4 kcal total

Carbs

13.5g

per serving

54 g total

Fat

60.7g

per serving

242.8 g total

Protein

28.9g

per serving

115.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

For the lamb

Meat

piece

Lamb Chump

All fat removed

NutsSeeds

Salt

To taste

Black Pepper

To taste

clove

Garlic

Roughly chopped

tbsp

Basil

Roughly chopped fresh

OilsFats

Olive Oil

For the lamb

150

Olive Oil

For the ratatouille

Vegetables

piece

Red Onion

Cut into wedges

piece

Aubergine

Cut into chunks

piece

Yellow Pepper

Cut into chunks

piece

Red Pepper

Cut into chunks

piece

Courgette

Cut into chunks

piece

Fennel Bulb

Cut into chunks

225

Cherry Tomatoes

Whole

Method

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.