75ml/2¾fl oz extra virgin olive oil
1 red onion, peeled, diced
1 garlic clove, peeled, crushed
3 courgettes, diced
2 sprigs fresh rosemary
1 aubergine, diced
24 cherry tomatoes, halved
2 tbsp red wine vinegar
salt and freshly ground black pepper
sautéed sliced potatoes, to serve
Preheat the oven to 200C/400F/Gas 6.
Rub the lamb rump steaks with oil and season with salt and freshly ground black pepper.
Heat an ovenproof frying pan until hot and fry the lamb rump steaks for 1-2 minutes on each side, or until browned all over.
Add the rosemary to the pan and transfer to the oven for 6-8 minutes (for medium) or until cooked to your liking. Remove the pan from the oven and set aside the lamb to rest in a warm place for 10 minutes.
Meanwhile, for the ratatouille, heat the oil in a frying pan and fry the onion and garlic for 4-5 minutes, or until softened. Add the cougettte, rosemary and aubergine and cook for a further 6-8 minutes.
Add the puréed tomatoes and cook for a further five minutes, then add cherry tomatoes and vinegar. Season, to taste, with salt and freshly ground black pepper.
To serve, spoon some sautéed potatoes onto each of four serving plates, and top with a lamb rump steak. Spoon over some ratatouille.
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