Lamb forequarter chops with ratatouille recipe | Australian Lamb - Recipes, Cooking Tips and More

Ingredients

• 4 x 200g lamb forequarter chops
• 80ml (⅓ cup) olive oil
• 2 cloves garlic, crushed
• 1 large red onion, cut into wedges
• 1 small eggplant, cut into 2cm pieces
• 1 large red capsicum, cut into 2cm pieces
• 2 medium zucchini, cut into 2cm pieces
• 400g can diced tomatoes
• 2 tbsp tomato paste
• 2 tbsp roughly chopped oregano
• 2 tbsp roughly chopped basil, plus extra small leaves, to serve