Scotch Lamb Steaks with Ratatouille
- prep 35 mins
- cook 30 mins
- serves 4
FOR THE LAMB STEAKS
- 4 Scotch Lamb PGI rump or leg steaks
- 2 cloves garlic, chopped
- 1 sprig of fresh rosemary, finely chopped
- 1 tbsp olive oil
- Salt & pepper
- Zest and juice of 1 lemon
FOR THE RATATOUILLE
- 1 red onion
- 2 clove garlic
- 1 aubergine
- 1 large courgette
- 2 red or yellow peppers
- 4 ripe tomatoes, skin removed
- Handful of fresh basil
- Olive oil
- 3 sprigs of fresh thyme
- 200g tinned tomatoes
- 1/2 tbsp balsamic vinegar
Heat the oven to 220°C/fan 200°C/gas 8.
Make the marinade by crushing together the rosemary, garlic, lemon zest and salt & pepper with a mortar and pestle, until it forms a paste. Add the olive oil and lemon juice and mix together. Place the marinade into a ziplock bag. Add the lamb steaks, seal it and massage the marinade into the meat. Set aside for 30 minutes at room temperature, massaging the marinade into the meat every so often.
Meanwhile prep your ratatouille ingredients– slice the onions and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Pick the basil leaves and set aside, then finely slice the stalks.
Place the cubes of aubergine, peppers and courgette onto a large baking sheet Drizzle with a little oil and a pinch of salt & pepper and place into the oven for 20 mins.
Heat a medium pan, add a tablespoon of olive oil. Add the onion, garlic, basil stalks and thyme leaves and gently fry for 5 to 10 minutes until the onions are soft and golden.
Add chopped fresh and tinned tomatoes to the pan, with the balsamic vinegar and allow to simmer for 5 to 10 minutes to form a thick sauce.
Remove the vegetables from the oven and add these to the pan. Stir everything together and allow to simmer for another 5 minutes, adding a little more tinned tomato or water if it feels very dry.
While the ratatouille is simmering away, remove the lamb steaks from the ziplock bag and pat dry with paper towels.
Place a little oil into a hot pan then add the lamb steaks, pressing them down slightly to maximise contact with the hot pan. Allow to cook for 2-3 minutes, till golden brown then turn and repeat on the other side. When cooked to your liking remove from the pan and allow to rest for 5 minutes.
When the ratatouille is cooked through turn off the heat. Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed.