Lunch/Dinner Oven-Baked Ratatouille with Roast Lamb

Serves : 6

Preparation Time: 20 minutes

Cooking Time: 1¾ hours

Oven-Baked Ratatouille with Roast Lamb

Ingredients

Lamb:

  • 1 leg of lamb weighing about 1.8kg (4lb)
  • 2-3 sprigs of fresh rosemary, broken into small sprigs
  • 2 garlic cloves, peeled and sliced
  • 1tbsp olive oil

Ratatouille:

  • 1 aubergine, trimmed
  • 1 red and 1 yellow or orange pepper, deseeded
  • 2 courgettes, trimmed
  • 2 red onions, peeled and cut into wedges
  • 4 tomatoes, cut into wedges
  • 4tbsp olive oil
  • Freshly ground black pepper

Method

  1. Make small cuts all over the lamb with the point of a sharp knife and push a small sprig of rosemary and a slice of garlic into each one.

  2. Preheat oven to 200°C/400°F/Gas mark 6. Lift the lamb into a roasting tin and drizzle with oil. Roast the lamb in the oven for 15-20 minutes per 450g (1lb) for meat that is still pink, or longer, 25-30 minutes per 450g (1lb), for well-done.

  3. For the ratatouille, cut the aubergine, peppers and courgettes into even-sized chunks of about 2.5cm (1in). Place in a bowl with the onion and tomatoes, add olive oil and season with lots of freshly ground black pepper. Stir until vegetables are coated in oil and tip into a shallow metal roasting tray, spreading them out in an even layer.

  4. After roasting the lamb for 45 minutes, put the tray of vegetables in the oven on a high shelf above the lamb and roast for 40-45 minutes, turning once or twice, until the vegetables are tender and starting to turn brown.

  5. Once the lamb is ready, transfer it to a warmed serving plate and cover with foil for 10-15 mins, leaving the ratatouille in the oven.

  6. Serve the lamb carved into slices and accompany with the ratatouille and boiled Jersey Royal new potatoes.

Tip

Gravy can be made by draining fat from the empty roasting tin, placing it on the hob and adding 150ml (¼pt) red wine and 450ml (¾pt) lamb or beef stock. Bring to the boil, along with juices scraped from the bottom of the pan.