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Photo of Lamb chop & ratatouille tray bake by WW

Lamb chop & ratatouille tray bake

7
Points® value
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
6
Difficulty
Easy
Quick and tasty, this rustic dish is a simple way to feed a crowd

Ingredients

Courgette

2 medium, chopped

Cherry Tomatoes

300 g

Red onion

2 small, cut into wedges

Aubergine

1 medium, chopped

Red pepper

1 medium, deseeded and chopped

Olives, in Brine

30 g, drained

Garlic

4 clove(s), skin on, lightly crushed with the flat of a knife

Thyme, Fresh

5 sprig(s), plus extra to garnish

Calorie controlled cooking spray

4 spray(s)

Balsamic vinegar

1 tablespoon(s)

Lamb loin chop, raw

6 medium

Basil, fresh

2 tablespoon(s), roughly chopped, plus extra to garnish

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Tip the vegetables, olives, garlic and thyme into a large roasting tin. Mist with cooking spray, season, then toss together with the balsamic vinegar. Roast for 30 minutes or until the vegetables are tender and slightly charred.
  2. Meanwhile, mist a large frying pan with cooking spray and fry the lamb chops over a high heat for 2 minutes on each side until browned. Transfer to the roasting tin with the vegetables for the last 8 minutes of cooking time.
  3. Remove the tin from the oven and garnish with the extra thyme and basil. Take the tin to the table and let everyone serve themselves.

Notes

You might wish to add 1 tbsp ready-made mint sauce to serve

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