Roasted chump of lamb with rustic ratatouille

1. 1

   Preheat the oven to 220C/425F/Gas 7.

2. 2

   For the lamb, heat a frying pan until hot, then add the oil and butter and allow the butter to foam.

3. 3

   Add the lamb and fry for 4-5 minutes, turning occasionally, until golden-brown all over.

4. 4

   Transfer the lamb onto a wire rack in a roasting tin. Season well with salt and freshly ground black pepper and place into the oven to roast for 15-20 minutes for pink lamb, or for up to 30 minutes if you prefer your lamb medium to well done.

5. 5

   Remove the lamb from the oven and keep warm for five minutes to allow the meat to rest before serving.

6. 6

   For the ratatouille, place all of the vegetables, except the tomatoes and basil, into a bowl and toss together with the olive oil. Season with salt and freshly ground black pepper and place onto a clean roasting tray. Transfer to the oven and roast for 10-12 minutes, until just beginning to turn golden-brown.

7. 7

   Add the tomatoes and basil, stir well, and return the ratatouille to the oven to cook for a further 20 minutes, or until the vegetables are just tender. Season, to taste, with salt and freshly ground black pepper and serve either hot or cold.

8. 8

   To serve, spoon some ratatouille into the centre of each plate. Carve the lamb into thick slices and arrange across the ratatouille and serve.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.