Rosemary Lamb Cutlets With Ratatouille Recipe

Ingredients For Rosemary Lamb Cutlets With Ratatouille Recipe

• 60 milliliter Extra virgin olive oil
• 1.5 tablespoon Chopped Fresh Rosemary
• 1.5 tablespoon Fresh lemon juice
• 1 teaspoon Finely grated lemon rind
• 3 Garlic Cloves, Crushed
• 18 Lamb cutlets, french trimmed
• Chopped fresh continental parsley, to serve
• Crusty bread, to serve
• Mixed salad leaves, to serve
• 1 kilogram Ripe Tomatoes
• 2 tablespoon Extra virgin olive oil
• 2 Brown onions, coarsely chopped
• 2 piece 1 large eggplant, cut into cm
• 2 Garlic Cloves, Finely Chopped
• 2 piece 3 large zucchini, cut into cm
• 60 milliliter Chicken Stock
• 2 teaspoon Balsamic vinegar
• 2 teaspoon Caster sugar