Follow this quick and easy recipe for a summer dish the whole family will love.


  • 12 frenched lamb cutlets

  • 1 tbsp olive oil

  • Salt & pepper

  • 2 tsp ground cumin

  • Ratatouille

  • 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


  • 1.

    Brush the lamb cutlets lightly with oil. Season with salt and pepper and the cumin. Preheat the barbecue or char-grill

  • 2.

    Pan to hot before adding the lamb cutlets.

  • 3.

    Cook the lamb cutlets on one side until the first sign of moisture appears. Turn the lamb cutlets once only. Test for

  • 4.

    Degree of doneness with tongs. Rare feels soft, medium will be springy and well done is very firm.

  • 5.

    Remove the lamb cutlets from the heat, loosely cover with foil and allow to rest for 2 minutes before serving. Serve the

  • 6.

    Lamb cutlets with the Ratatouille.

  • To make the Ratatouille::

  • 1.

    Heat the oil in a large frypan. Add the onion and capsicum and cook until just soft. Add the zucchini and tomatoes.

  • 2.

    Bring to the boil, reduce the heat and simmer uncovered for 20 minutes. Season with salt and pepper and sprinkle with

  • 3.

    Thyme leaves to serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 17772kj
  • Fat Total 1639g
  • Saturated Fat 721g
  • Protein 692g
  • Carbohydrate 10g
  • Sugar 7g
  • Sodium 11593mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Preparation Time: 20 minutes

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