Ratatouille lamb chops: Perfect for dinner parties or a braai

• Ratatouille lamb chops tips
• Ratatouille lamb chops recipe
• Did you make this recipe?
• Like this recipe?

It’s time to invite your friends for a legendary dinner party. If you love cooking, French cuisine is the way to go as it often fits so well with high-end meals. However, ratatouille isn’t actually a fancy dish and is based on classic rural cooking. with the lamb chops combined with the roasted vegetables, you’re still going to blow your guests’ minds. Our ratatouille lamb chops taste as good as they look.

Ratatouille lamb chops tips

You can make the chops pretty by “Frenching” and removing the meat from the rib bones if you’re going for presentation. The recipe is also great with a braai because lamb chops on that fire are just better. The ratatouille is a simple vegetable side which pairs well with the rich lamb chops. Serve as resemted pr add some crispy potatoes and a lemon wedge. Enjoy with a glass of wine of your choice.

When you want to cook something nice but also love a good braai, try these ratatouille lamb chops with your friends and family.

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Ratatouille lamb chops recipe

0 from 0 votes Recipe by Gary Dunn Course: MainCuisine: FrenchDifficulty: Easy Servings

4

servingsPrep time

15

minutesCooking time

15

minutesTotal time

30

minutes

Ingredients

60 g butter

1 tbsp olive oil

4 loin chops

1 tsp mixed herbs

• For the ratatouille

2 large green peppers

2 medum onions, quartered

60 g butter

2 small aubergines/egg plants

225 g tomatoes

salt and pepper

mustard

cress

Method

• Melt 60g butter with oil. Add chops, sprinkle with dried herbs and cook in a hot 200°C oven for 15 minutes or until tender.
• For the ratatouille
• Cut peppers in half, remove seeds and cut in 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 onion is pale golden brown.
• Remove stalks from aubergines and cut them in thick slices.
• Blanch 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 serving dish and arrange chops on top. Decorate with mustard and cress.

Notes

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Do you want to make more dinner recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Hamlyn All-colour Cook Book.

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