Lamb Ratatouille With Potato Wedges - cooking recipe

Ingredients

750 g potatoes, scrubbed and cut into wedges
6 tbsp olive oil
1/4 tsp ground cumin
250 g aubergine, trimmed and diced
150 g courgette, trimmed and diced
1 None onion, peeled and finely chopped
1-2 None garlic cloves, finely chopped
500 g plum tomatoes, diced
125 ml tomato juice
4 sprigs parsley, leaves picked and chopped
30 g basil, leaves picked and chopped, reserving a few leaves to garnish
8 None French trimmed lamb cutlets

Preparation

Preheat oven to 400\u00b0F. Toss potato wedges with 2 tbsp oil. Sprinkle with cumin and season. Roast for 35-40 mins, turning occasionally.
Meanwhile, for the ratatouille, heat 2 tbsp oil in a large saucepan. Add eggplant and zucchini. Cook, stirring, for 3-4 mins. Add onion and garlic. Cook for 2 mins. Add tomatoes and tomato juice and cook, stirring occasionally, for 6-8 mins. Fold in chopped herbs.
Heat 1 tbsp oil in a large frying pan. Cook lamb for 6-8 mins, turning halfway, until cooked to your liking. Serve with potato wedges and ratatouille. Garnish with basil leaves.