Grilled lamb cutlets with ratatouille

By: Gabriel Gaté
From: Recipes for a Great Life
Serves: 2
Photographer: Greg Elms

This wonderful dish has all the flavours of Provence. Trim the cutlets of as much visible fat as possible. The ratatouille can be prepared in advance and is also delicious served cold.

Ingredients

Quantity	Ingredient
6	lamb cutlets, trimmed of fat
1 tablespoon	extra-virgin olive oil
1 1/2 sprigs	thyme, chopped

Ratatouille

Quantity	Ingredient
1 1/2 tablespoons	extra-virgin olive oil
1/2	onion, cut into 1 cm dice
1 1/2 sprigs	thyme, chopped
1/2	red capsicum, seeded and cut into 1 cm dice
1	medium zucchini, cut into 1 cm dice
1/2	small eggplant, cut into 1 cm dice
1	large tomato, cut into 1 cm dice
	salt
	freshly ground black pepper
1	small garlic clove, finely chopped, (optional)

Method

To make the ratatouille, heat the olive oil in a non-stick frying pan over a medium heat. Add the onion and thyme to the pan and fry for 1 minute, stirring from time to time. Add the capsicum and stir for another minute, then add the zucchini, eggplant and tomato. Bring to a simmer and cook for 15 minutes.
Brush the lamb cutlets lightly with a third of the olive oil. Sprinkle the lamb cutlets all over with the thyme so they are evenly coated.
Heat the remaining olive oil in a cast-iron grill or pan over a high heat. Cook the cutlets for 2–3 minutes on each side, or until cooked through to your liking.
Season the ratatouille with salt and pepper. Add the garlic (if using), and stir well.
Serve the cutlets hot from the grill with the ratatouille.