Lamb and ratatouille traybake
Prep time: 30 minsTotal time: 
Lamb and ratatouille traybake
Get ahead earlier in the day by marinating the lamb and prepping the vegetables. Then leave the oven to do the hard work while you unwind with a glass of wine. Serve with hunks of crusty baguette to mop up the Provençal juices
Prep time: 30 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 2 x 340g packs lamb chops
- 2 tbsp olive oil
- 4 tbsp balsamic vinegar
- juice of 1 lemon
- 2 tbsp herbes de Provence
- 1 x 20g pack fresh oregano, leaves picked
- 2 aubergines, cut into 2cm chunks
- 1 x 500g pack courgettes, cut into 2cm chunks
- 1 tbsp fine salt
- 1 x 250g pack Taste the Difference Vittoria Cherry Vine Tomatoes, halved
- 3 peppers, cut into 2cm chunks
- 3 red onions, diced
- 1 garlic bulb, cloves separated and peeled
- 1 x 400g tin cherry tomatoes
- crusty baguette, to serve (optional)
Step by step
-
Place the lamb chops in a large bowl or in a sealable food bag. Add the oil, half the balsamic vinegar, the lemon juice, half the herbes de Provence and half the oregano. Season and rub everything into the lamb, then cover and chill in the fridge for at least 1 hour.
-
Put the aubergines and courgettes in a colander, set over the sink, and toss with 1 tablespoon of fine salt. Place a plate on top to weigh them down and set aside for 30 minutes. Meanwhile, prep the tomatoes, peppers, red onions and garlic. Rinse the salted vegetables and drain well. Combine with the prepped veg and set aside in the fridge.
-
When you’re ready to cook, preheat the oven to 260°C, fan 240°C, gas 9. Transfer the lamb and marinade onto your largest baking tray, then roast on the highest oven shelf for 5 minutes. Turn and roast for a further 5 minutes until nicely seared. Remove the chops to a plate and cover loosely with foil to rest, leaving the lamb juices in the tray.
-
Reduce the oven temperature to 220°C, fan 200°C, gas 7. Put the prepared vegetables in the same tray and stir in the tinned tomatoes, the remaining balsamic vinegar, herbes de Provence and oregano (reserving a small handful of leaves). Season and roast for 1 hour, stirring every 20 minutes. Nestle the lamb chops on top and roast for a final 8-10 minutes, until cooked to your liking. Serve with crusty baguette, if you like, to mop up all the juices.
