Name: Lamb Chops With Ratatouille
Yield: 4
Ingredients: 2 tablespoons plain flour; 1 tablespoon olive oil; 4 lamb forequarter chops (1kg); 1 large eggplant (500g), cut into 2.5cm pieces; 1 medium zucchini (120g), chopped coarsely; 1 medium red onion (170g), cut into wedges; 1 medium yellow capsicum (200g), chopped coarsely; 4 drained anchovy fillets, chopped finely; 2 cloves garlic, crushed; 700g bottled passata; 250g cherry tomatoes; ⅓ cup (40g) pitted kalamata olives

VMG Recipes