Chargrilled Lamb Steaks with Fennel Ratatouille
Chargrilled Lamb Steaks with Fennel Ratatouille I love ratatouille with any type of roasted or grilled lamb.
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Cooking tools:
- Grill
- Grill pan
- Baking dish
- Chef's knife
- Cutting board
- Skillet
- Stove
- Refrigerator
- Tongs
- Spatula
- Pastry brush
- Aluminum foil
- Plate
- Pan lid
- Measuring spoon
- Measuring cup
- Wooden spoon
- Can opener
- Serving platter
Ingredients
- 4 X 225-g (8-oz) leg of lamb steaks, cut 2.5 cm (1 inch) thick
- salt
- freshly ground black pepper
- 2 garlic cloves, crushed
- 1 medium-hot red chilli, seeded and finely chopped
- leaves from 1 sprig of rosemary, chopped
- leaves from 2 large thyme sprigs, chopped
- zest of 1 small lemon
- juice of 1⁄2 lemon
- 1⁄2 teaspoon coarsely ground black pepper
- 1 teaspoon salt
- 6 tablespoons olive oil
- 1 small aubergine, weighing about 175 g (6 oz)
- 1 small red pepper, seeded
- 1 small green pepper, seeded
- 2 small fennel bulbs, trimmed
- 4 tablespoons olive oil
- 1 small onion, thinly sliced
- 2 large garlic cloves, sliced
- 1 teaspoon fennel seeds, lightly crushed
- 1 courgette, thickly sliced
- 1 x 400-g (14-oz) can chopped tomatoes
- 2 tablespoons chopped dill
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