Name: Low-carb lamb with roasted ratatouille
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: Ratatouille & lamb salad; 5 baby eggplants (300g), sliced thickly; 1 medium zucchini (120g), sliced thickly lengthways; 1 red onion (170g), halved, cut into wedges; 1 medium red capsicum (200g), quartered lengthways, seeds removed; 1 medium yellow capsicum (200g), quartered lengthways, seeds removed; 250 gram truss grape tomatoes; 1 bulb garlic, halved crossways; 1 tablespoon olive oil; 900 gram lamb backstraps; 120 grams firm goats cheese; Pesto dressing; 2 clove garlic, crushed; 2 tablespoon finely grated parmesan cheese; 1 tablespoon roasted pine nuts; 1 tablespoon lemon juice; 1/2 cup firmly packed fresh basil leaves; 1/2 cup (125ml) olive oil

This ratatouille and lamb as fresh, flavourful and healthy as it looks. A hearty low-carb meal with basil pesto to add that perfect zingy touch.

Looking for more low carb dinners or more lamb dishes?

Ingredients

Ratatouille & lamb salad

5 baby eggplants (300g), sliced thickly

1 medium zucchini (120g), sliced thickly lengthways

1 red onion (170g), halved, cut into wedges

1 medium red capsicum (200g), quartered lengthways, seeds removed

1 medium yellow capsicum (200g), quartered lengthways, seeds removed

250 gram truss grape tomatoes

1 bulb garlic, halved crossways

1 tablespoon olive oil

900 gram lamb backstraps

120 grams firm goats cheese

Pesto dressing

2 clove garlic, crushed

2 tablespoon finely grated parmesan cheese

1 tablespoon roasted pine nuts

1 tablespoon lemon juice

1/2 cup firmly packed fresh basil leaves

1/2 cup (125ml) olive oil

Method

Lamb and ratatouille with pesto dressing

1.Preheat oven to 200°C/400°F. Oil two large shallow baking trays.

2.Combine eggplant, zucchini, onion, capsicums, tomatoes, garlic and oil in a large bowl. Season. Divide vegetables between trays. Roast, uncovered, for 25 minutes or until vegetables are tender, turning occasionally.

3.Meanwhile, make pesto dressing.Blend or process ingredients until smooth. Season to taste.

4.Cook lamb in a heated large non-stick frying pan over medium-high heat for 5 minutes each side or until browned and cooked as desired. Remove from pan; rest, covered, for 5 minutes before slicing thickly.

5.Serve lamb, vegetables and cheese on a large platter; drizzle with dressing.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Lamb and ratatouille with pesto dressing

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