Ingredients

• 60ml (1/4 cup) extra virgin olive oil
• 1 1/2 tbs chopped fresh rosemary
• 1 1/2 tbs fresh lemon juice
• 1 tsp finely grated lemon rind
• 3 garlic cloves, crushed
• 18 lamb cutlets, French trimmed
• Chopped fresh continental parsley, to serve
• Crusty bread, to serve
• Mixed salad leaves, to serve

• Ratatouille

• 1kg ripe tomatoes
• 2 tbs extra virgin olive oil
• 2 brown onions, coarsely chopped
• 1 large (about 450g) eggplant, cut into 2cm pieces
• 2 garlic cloves, finely chopped
• 3 large (about 450g) zucchini, cut into 2cm pieces
• 60ml (1/4 cup) chicken stock
• 2 tsp balsamic vinegar
• 2 tsp caster sugar
• 80g (1/2 cup) pitted kalamata olives

Description

Rosemary Lamb Cutlets With Ratatouille Recipe - Place The Oil, Rosemary, Lemon Juice, Lemon Rind And Garlic In A Glass Or Ceramic Dish. Add Lamb And Turn To Coat. Cover With Plastic Wrap And Place In The Fridge For 4 Hours,...

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