Moroccan Spiced Lamb Chops with Ratatouille and Feta Cheese

INGREDIENTS

  8 Lamb Chops.

  2 tablespoons Moroccan Spice Mix.

  1 Onion peeled and diced.

  4 crushed cloves of garlic.

  1 Aubergine diced.

  2 Courgettes diced.

  1 Red Pepper deseeded and diced.

  1 Yellow Pepper deseeded and diced.

  3 Tomatoes peeled and diced or small tin chopped tomatoes.

  1 tablespoon Tomato paste.

  Pinch brown sugar.

  75ml. White Wine.

  150g. Feta Cheese.

  1 teaspoon thyme chopped.

  Large bunch Basil, torn.

  50ml. Olive Oil.

METHOD

  For the Lamb. 

1. Heat a large pan and add a little oil.

2. Season the Lamb chops with sea salt and freshly ground black pepper, and sprinkle on the spices. 

3. Place chops on the pan and cook each side for 3 minutes.

  For the Ratatouille.

 1. Heat a Pot, add the olive oil, then add the onion and peppers gently cook for 2/3 minutes. 

2. Add the garlic, thyme, courgettes and aubergine, mix well. 

3. Season with sea salt and freshly ground black pepper and the sugar, add wine, then Tomatoes and tomato paste. 

4. Mix and cook for 5 minutes over low heat

5.  To finish remove from heat and add cheese and basil. Serve with the lamb.