Roasted chump of lamb with rustic ratatouille
Method
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Preheat the oven to 220C/425F/Gas 7.
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For the lamb, heat a frying pan until hot, then add the oil and butter and allow the butter to foam.
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Add the lamb and fry for 4-5 minutes, turning occasionally, until golden-brown all over.
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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.
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Remove the lamb from the oven and keep warm for five minutes to allow the meat to rest before serving.
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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.
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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.
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To serve, spoon some ratatouille into the centre of each plate. Carve the lamb into thick slices and arrange across the ratatouille and serve.
Ingredients
For the lamb
- 25ml/1fl oz olive oil
- 25g/1oz butter
- 2 chumps of lamb, all fat removed
- salt and freshly ground black pepper
For the rustic ratatouille
- 1 red onion, cut into wedges
- 1 large aubergine, cut into chunks
- 1 yellow pepper, cut into chunks
- 1 red pepper, cut into chunks
- 2 courgettes, cut into chunks
- 1 small fennel bulb, cut into chunks
- 1 garlic clove, roughly chopped
- 150ml/5fl oz olive oil
- salt and freshly ground black pepper
- 225g/8oz cherry tomatoes
- 1 tbsp roughly chopped fresh basil
Shopping List
Roasted chump of lamb with rustic ratatouille
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry