Lamb Chops With Roasted Ratatouille

Feed the whole family with this easy lamb chop tray bake, served with a delicious medley of roasted vegetables.

The ingredient of Lamb Chops With Roasted Ratatouille

• 1 red onion halved cut into wedges
• 1 red capsicum roughly chopped
• 1 zucchini thickly sliced
• 2 tomatoes roughly chopped
• 1 small eggplant trimmed roughly chopped
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves sliced
• 2 large sprigs fresh basil plus extra leaves to serve
• 8 lamb loin chops
• 1 tablespoon balsamic vinegar
• 1 3 cup pitted kalamata olives
• crusty bread to serve

The Instruction of lamb chops with roasted ratatouille

• preheat oven to 200c 180c fan forced line a large baking tray with sides with baking paper
• arrange onion capsicum zucchini tomato and eggplant in separate rows on prepared tray in a single layer drizzle with 1 2 the oil season with salt and pepper roast for 20 minutes
• sprinkle garlic over vegetables and top with basil sprigs place lamb on vegetables drizzle lamb with vinegar and remaining oil season with salt and pepper roast for a further 15 minutes adding olives to the vegetables in the last 5 minutes of cooking serve with bread sprinkled with extra basil leaves

Nutritions of Lamb Chops With Roasted Ratatouille

calories: 699 553 calories
calories: 44 grams fat
calories: 16 grams saturated fat
calories: 34 5 grams carbohydrates
calories: n a
calories: n a
calories: 39 grams protein
calories: 98 milligrams cholesterol
calories: 655 milligrams sodium
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