Lamb chop and ratatouille tray bake

SERVES 6

Prep 10 mins | Cook 30 mins ● 2 courgettes, chopped

● 300g cherry tomatoes

● 2 red onions, cut into wedges

● 1 medium aubergine, chopped

● 1 red pepper, deseeded and chopped

● 30g black olives, drained

● 4 garlic cloves, skin on, lightly crushed with the flat of a knife

● 5 thyme sprigs, plus extra to garnish

● Calorie-controlled cooking spray

● 1 tbsp balsamic vinegar

● 6 x 60g lamb loin chops

● Handful fresh basil to garnish

1 Preheat oven to 200C/fan 180C/ gas mark 6. Tip vegetables, olives, garlic and thyme into a large roasting tin. Mist with cooking spray, season, then toss together with balsamic vinegar. Roast for 30 mins or until the vegetables are tender and slightly charred.

2 Meanwhile, mist a large frying pan with cooking spray and fry lamb chops over a high heat for 2 mins on each side until browned. Transfer to roasting tin with vegetables for final 8 mins of cooking time.

3 Remove tin from oven and garnish with extra thyme and basil and serve.

COOK’S TIP: Add 1 tbsp ready-made mint sauce to serve, for 1 extra SmartPoint per serving.