12 frenched Lamb cutlets
2 tsp ground cumin
For the ratatouille:
1 tbsp olive oil
1 small onion, chopped
1 medium red capsicum, cut into 3cm pieces
1 medium yellow capsicum, cut into 3cm pieces
1 medium zucchini, halved and diced
400g can diced tomatoes
Fresh thyme leaves
1.Brush the Lamb cutlets lightly with oil. Season with salt, pepper and the cumin. Preheat the char-grill pan to hot before adding the cutlets.
2. Cook on one side until the first sign of moisture appears. Turn cutlets once only. Test for doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3. Remove the Lamb cutlets from the heat, loosely cover with foil and rest them for 2 minutes before serving. Serve with the ratatouille.
To make the ratatouille:
Heat the oil in a large frypan. Add the onion and capsicum and cook until just soft. Add the zucchini and tomatoes. Bring to the boil, reduce the heat and simmer uncovered for 20 minutes. Season with salt and pepper and sprinkle with thyme leaves to serve.