Roasted Chump Of Lamb With Rustic Ratatouille
This recipe combines tender roasted lamb with a medley of colorful vegetables in a delicious ratatouille. The lamb is pan-fried to perfection before being roasted in the oven, resulting in a juicy and flavorful main course. Paired with the roasted vegetables, including aubergine, peppers, courgettes, and fennel, this dish is bursting with fresh flavors and vibrant colors. Perfect for a special dinner or when you're craving a hearty meal that's sure to impress.
— Constant Cookbook
Ingredients
- 25ml/1fl oz olive oil
- 25g/1oz butter
- 2 chumps
- salt and freshly ground black pepper
- 1 red onion
- 1 large aubergine
- 1 yellow pepper
- 1 red pepper
- 2 courgettes
- 1 small fennel
- 1 garlic
- 150ml/5fl oz olive oil
- salt and freshly ground black pepper
- 225g/8oz cherry tomatoes
- 1 tbsp roughly chopped fresh basil
Instructions
- Preheat the oven to 220C/425F/Gas 7.
- For the lamb, heat a frying pan until hot, then add the oil and butter and allow the butter to foam.
- Add the lamb and fry for 4-5 minutes, turning occasionally, until golden-brown all over.
- 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.
- Remove the lamb from the oven and keep warm for five minutes to allow the meat to rest before serving.
- 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.
- 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.
- To serve, spoon some ratatouille into the centre of each plate. Carve the lamb into thick slices and arrange across the ratatouille and serve.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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