Ingredients

• 25ml/1fl oz olive oil
• 25g/1oz butter
• 2 chumps of lamb
• all fat removed
• salt and freshly ground black pepper
• 1 red onion
• cut into wedges
• 1 large aubergine
• cut into chunks
• 1 yellow pepper
• cut into chunks
• 1 red pepper
• cut into chunks
• 2 courgettes
• cut into chunks
• 1 small fennel bulb
• cut into chunks
• 1 garlic clove
• roughly chopped
• 150ml/5fl oz olive oil
• salt and freshly ground black pepper
• 225g/8oz cherry tomatoes
• 1 tbsp roughly chopped fresh basil

Directions

• Preheat the oven to 220C/425F/Gas 7.
• For the lamb
• heat a frying pan until hot
• then add the oil and butter and allow the butter to foam.
• Add the lamb and fry for 4-5 minutes
• turning occasionally
• until golden-brown all over.
• Transfer the lamb onto a wire rack in a roasting tin. Season well with salt and freshly ground black pepper and place into the oven to roast for 15-20 minutes for pink lamb
• or for up to 30 minutes if you prefer your lamb medium to well done.
• Remove the lamb from the oven and keep warm for five minutes to allow the meat to rest before serving.
• 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 a clean roasting tray. Transfer to the oven and roast for 10-12 minutes
• until just beginning to turn golden-brown.
• Add the tomatoes and basil
• stir well
• and return the ratatouille to the oven to cook for a further 20 minutes
• or until the vegetables are just tender. Season
• to taste
• with salt and freshly ground black pepper and serve either hot or cold.
• To serve
• spoon some ratatouille into the centre of each plate. Carve the lamb into thick slices and arrange across the ratatouille and serve.