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Ingredients

1 tablespoon olive oil
8 lamb chops
1 large brown onion, chopped
2 garlic cloves, crushed
1 large zucchini, chopped
250g button mushrooms, halved
1/2 large eggplant, chopped
2 x 400g cans chopped tomatoes
2 tablespoons oregano leaves

Method

Step 1 Heat oil in a large frying pan over medium-high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Remove to a plate.
Step 2 Reduce heat to medium. Add onion and garlic to frying pan. Cook, stirring, for 2 minutes or until onion is soft. Add zucchini, mushrooms, eggplant and tomatoes. Return lamb to frying pan. Cover. Simmer gently for 30 minutes or until lamb is tender and sauce has thickened slightly. Stir through oregano. Season with salt and pepper. Serve.

Lamb chops in ratatouille

How to make Lamb chops in ratatouille

Ingredients

Method