 Grilled Lamb Loin & Ratatouille Serves 5 Ratatouille is a summer vegetables dish simmered in olive oil and originally from the Provence region in southern France. Traditionally, it consists of eggplant, zucchini, onion, garlic, tomato and sometimes red pepper. For Ratatouille : 2 large eggplant Zuchini 0nion 3 cloves Garlic ripe tomatoes peeled, seeded and diced 4 tbsp olive oil 2 tsp sugar 2 tbsp red wine vinegar salt and red pepper Cut all vegetables into about 1 cm pieces. Cook onion, garlic and eggplant in hot oil until golden brown. Add zuchini and diced tomatoes. Mix all vegetables well. Add spices and simmer for 10 minutes. Grilled Lamb 750 g lamb loin fillet, trimmed oil for frying salt and freshly ground black pepper to taste Heat a grill or griddle to a very hot point. Brush the lamb with oil and season with salt and pepper. Cook the lamb for 2-3 minutes on each side or according to your taste. When meat is cooked, let it rest for a few minutes in a warm place before slicing it into portions. Ideally the loin should still be pink inside, but you can cook it according to your taste. Serve the grilled lamb fillet with Ratatouille and garnish with rosemary or thyme.
Recipe & picture by Husein Turbi
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