Preparation time: 10 minutes
Cooking time: 10 minutes
12 frenched lamb cutlets
1 tbspn olive oil
Salt & pepper
2 tspn ground cumin
1 small onion, chopped
1 medium red capsicum, cut into 3cm pieces
1 medium yellow capsicum, cut into 3cm pieces
1 medium zucchini, halved and diced
400g can diced tomatoes
Fresh thyme leaves
Brush the lamb cutlets lightly with oil. Season with salt and pepper and the cumin. Preheat the barbecue or char-grill pan to hot before adding the lamb cutlets.
Cook the lamb cutlets on one side until the first sign of moisture appears. Turn the lamb cutlets once only. Test for degree of doneness with tongs. Rare feels soft, medium will be springy and well done is very firm.
Remove the lamb cutlets from the heat, loosely cover with foil and allow to rest for 2 minutes before serving. Serve the lamb cutlets with the Ratatouille.
To make the Ratatouille:
Heat the oil in a large frypan. Add the onion and capsicum and cook until just soft. Add the zucchini and tomatoes. Bring to the boil, reduce the heat and simmer uncovered for 20 minutes. Season with salt and pepper and sprinkle with thyme leaves to serve.