Lamb With Indian Ratatouille

These spicy chops taste terrific with a bit of Indian-inspired ratatouille.

The ingredient of Lamb With Indian Ratatouille

• 8 110g each lamb loin chops
• 2 teaspoons tandoori seasoning
• 2 tablespoons olive oil
• 1 large brown onion roughly chopped
• 2 garlic cloves crushed
• 1 medium eggplant halved chopped
• 2 medium zucchini halved chopped
• 410g can ardmona indian style chopped tomatoes with curry spices
• baby spinach leaves to serve

The Instruction of lamb with indian ratatouille

• sprinkle chops with seasoning set aside
• heat oil in a large saucepan over medium heat add onion and garlic cook stirring for 2 to 3 minutes or until onion is soft
• add eggplant zucchini tomatoes and 1 4 cup cold water bring to the boil reduce heat to medium low cover simmer for 20 minutes or until vegetables are tender
• meanwhile heat a barbecue plate or chargrill over medium high heat cook chops for 4 to 5 minutes each side for medium or until cooked to your liking serve chops with ratatouille and spinach

Nutritions of Lamb With Indian Ratatouille

calories: 464 138 calories
calories: 35 6 grams fat
calories: 14 1 grams saturated fat
calories: 9 1 grams carbohydrates
calories: n a
calories: n a
calories: 25 4 grams protein
calories: 94 milligrams cholesterol
calories: 155 milligrams sodium
calories: https schema org
calories: nutritioninformation