Butterflied Lamb Ratatouille – The Meat Club

Ingredients

• 1.6kg butterflied lamb
• 6 small sprigs rosemary
• 4 garlic cloves, peeled and quartered
• 140ml olive oil
• 1 red onion, diced
• 1 large red or yellow capsicum, diced
• 2 zucchini, diced
• 1 medium eggplant, diced
• 2 garlic cloves, roughly chopped
• 1 punnet cherry tomatoes, halved
• Handful basil leaves