Tip: At the Culinary Food Group, we’re all about using the freshest ingredients and you should be too. Where possible try to select local produce that is fresh and full of flavour. 

Summer has been glorious this year and still in full swing! With lamb nearing its seasonal end it is the perfect pairing with beautiful in season courgettes and aubergines. Our chefs have come up with a delicious new recipe to try that’s absolutely perfect for barbecuing season – a mouth-watering Lamb with Homemade Ratatouille.

This is colourful and easy to prepare meal that you can get together in just about 35 – 40 mins.

Here’s what you’re going to need…..

Ingredients

For the Lamb

• 25ml olive oil
• 2kg boneless chump of lamb, fat trimmed
• 10g sea salt
• 3g black pepper

For the Homemade Ratatouille

• 200g red onion, cut into wedges
• 300g aubergine, cut into chunks
• 100g yellow pepper, cut into chunks
• 100g red pepper, cut into chunks
• 200g courgettes, cut into chunks
• 100g fennelbulb, cut into chunks
• 8g garlic, roughly chopped
• 150ml/5fl oz olive oil
• 7g salt
• 2g black pepper
• 225g cherry tomatoes
• 10g Fresh Basil

Cooking Method

Preheat the BBQ grill on high, season the lamb well and sear on all sides, reduce the heat to medium and cook for 15-20mins. Using a meat thermometer, the lamb should reach 56C for medium rare, take off and allow to rest under foil for 10 minutes.

For the ratatouille, place all of the vegetables, except the tomatoes and basil, into a bowl and toss together with the olive oil. Season with salt and freshly ground black pepper and place onto an oiled sheet of tinfoil close into a pouch and place on the BBQ for 10-12mins.

Add the tomatoes and basil, stir well, and return the ratatouille to the grill to cook for a further 20 minutes, or until the vegetables are just tender. Season, with salt and freshly ground black pepper and serve hot.

Tuck in and enjoy!

Please let us now how you get on with the recipe. If there’s anything you’d like our chefs to create please get in touch.