Pesto lamb cutlets with spring ratatouille


Serves: 4
Time to make: 35 mins
Total cost: $36.44 / $9.11 per serve

  • 12 (530g total) French-cut lamb cutlets
  • 1 1/2 tablespoons pesto
  • 200g green beans, trimmed, cut into 3cm lengths
  • 1 cup frozen green peas, thawed
  • cooking oil spray
  • 1 red onion, diced
  • 2 cloves garlic, thinly sliced
  • 400g grape tomatoes, halved
  • 1 red capsicum, deseeded, diced
  • 1 large green zucchini, diced
  • 2 tablespoons chopped fresh oregano
  • 400g sweet potato


Step 1 Brush both sides of lamb cutlets with pesto and set aside. Blanch beans and peas until tender-crisp. Drain and set aside.

Step 2 Spray a large frying pan with oil and place over medium heat. Add onion and cook, stirring occasionally, for 5 minutes, until soft. Add garlic and cook, stirring, for 1 minute. Add tomatoes and cook, stirring occasionally, for 3–4 minutes. Add capsicum and zucchini. Cook for 2–3 minutes, until zucchini is just tender. Add blanched beans and peas, and cook for 1 more minute. Remove from heat, stir through oregano and keep warm.

Step 3 Meanwhile, steam sweet potato, then mash.

Step 4 Spray another frying pan with oil and place over high heat. Cook cutlets for 2 minutes each side for medium, or until cooked to your liking. Serve ratatouille with lamb cutlets and sweet potato mash.

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