Roasted Lamb w/ Ratatouille

Roasted Lamb



4 x 175g lamb rump steaks

2 tablespoons vegetable oil

Salt and freshly ground black pepper

2 sprigs fresh rosemary


75ml extra virgin olive oil

1 red onion, peeled and diced

1 garlic clove, peeled and


3 medium zucchini, diced to

1.5cm squares

2 sprigs fresh rosemary

1 eggplant, diced to 1.5cm squares

4-6 plum tomatoes, purèed, strained through a sieve

24 cherry tomatoes, halved

2 tablespoons red wine vinegar

Salt and freshly ground black pepper


  1. Preheat the oven to Fan Assisted Steam 200ºC.
  2. Rub the lamb rump steaks with virgin olive oil and season with salt and freshly ground black pepper.
  3. Heat an ovenproof frying pan until hot and fry the lamb rump steaks for 1-2 minutes on each side, 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.
  4. Meanwhile, for the ratatouille, heat the oil in a frying pan on medium heat and fry the diced onion and garlic for 4-5 minutes, or until softened. Increase to high heat and add the diced zucchini, rosemary, eggplant and cool for a further 5 minutes, then add the cherry tomatoes and vinegar.Season, to taste with salt and freshly ground black pepper.
  5. To serve, slice the lamb steak, spoon some ratatouille onto each serving plate and top with the sliced lamb rump steak.