Lamb Chops Ratatouille Recipe |
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1 tablespoon salad oil
4 loin chop
0.5 level teaspoon mixed herbs
For the ratatouille
Preparation Time 2 large green peppers
15 minutes
2 medium onion, quartered
2 oz. butter
Cooking Time 2
small aubergines
15 minutes 8 oz. tomatoes
salt and pepper
Oven setting mustard and cress
440ºF ; Gas Mark 6
Melt 2 oz. butter with oil in meat tin. Add
chops, sprinkle with dried herbs and cook in a hot oven for 15 minutes or
until tender.
Meanwhile, prepare ratatouille. Cut peppers
in half, remove seeds and cut in 0.5 inch wide strips. Shred onions
coarsely. Melt butter in a pan and fry peppers and onions for about 5
minutes or until they are soft and onions is pale golden brown. Remove
stalks from aubergines and cut them in 0.25 inch thick slices. Plunge
tomatoes in boiling water for 10 seconds then drain and remove skins.
Quarter them and remove seeds. Add aubergines and tomatoes to pan and cook
for a further 5 minutes.
Season the ratatouille with salt and pepper.
Turn it on to a serving dish and arrange chops on tops. Decorate with
mustard and cress. Serves 4.
Quick Tip
Using herbs: dried
herbs are invaluable; buy small quantities at a time and renew supplies
each year as they lose their potency and some flavor on storage. They are
cheap to buy. |
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