Roasted chump of lamb with rustic ratatouille recipe
 Boneless lamb chump with heaps of roasted vegetables. A delicious way to your five a day. 25ml/1fl oz olive oil25g/1oz butter2 chumps of lamb, all fat removedsalt and freshly ground black pepper 25ml/1fl oz olive oil 25g/1oz butter 2 chumps of lamb, all fat removed salt and freshly ground black pepper 1 red onion, cut into wedges1 large aubergine, cut into chunks1 yellow pepper, cut into chunks1 red pepper, cut into chunks2 courgettes, cut into chunks1 small fennel bulb, cut into chunks1 garlic clove, roughly chopped150ml/5fl oz olive oilsalt and freshly ground black pepper225g/8oz cherry tomatoes1 tbsp roughly chopped fresh basil 1 red onion, cut into wedges 1 large aubergine, cut into chunks 1 yellow pepper, cut into chunks 1 red pepper, cut into chunks 2 courgettes, cut into chunks 1 small fennel bulb, cut into chunks 1 garlic clove, roughly chopped 150ml/5fl oz olive oil salt and freshly ground black pepper 225g/8oz cherry tomatoes 1 tbsp roughly chopped fresh basil Method Preheat the oven to 220C/425F/Gas 7.For the lamb, heat a frying pan until hot, then add the oil and butter and allow the butter to foam.Add the lamb and fry for 4-5 minutes, turning occasionally, until golden-brown all over.Transfer the lamb onto a wire rack in a roasting tin. Season well with salt and freshly ground black pepper and place into the oven to roast for 15-20 minutes for pink lamb, or for up to 30 minutes if you prefer your lamb medium to well done.Remove the lamb from the oven and keep warm for five minutes to allow the meat to rest before serving. For the ratatouille, place all of the vegetables, except the tomatoes and basil, into a bowl and toss together with the olive oil. Season with salt and freshly ground black pepper and place onto a clean roasting tray. Transfer to the oven and roast for 10-12 minutes, until just beginning to turn golden-brown.Add the tomatoes and basil, stir well, and return the ratatouille to the oven to cook for a further 20 minutes, or until the vegetables are just tender. Season, to taste, with salt and freshly ground black pepper and serve either hot or cold.To serve, spoon some ratatouille into the centre of each plate. Carve the lamb into thick slices and arrange across the ratatouille and serve. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. For the lamb, heat a frying pan until hot, then add the oil and butter and allow the butter to foam. For the lamb, heat a frying pan until hot, then add the oil and butter and allow the butter to foam. Add the lamb and fry for 4-5 minutes, turning occasionally, until golden-brown all over. Add the lamb and fry for 4-5 minutes, turning occasionally, until golden-brown all over. Transfer the lamb onto a wire rack in a roasting tin. Season well with salt and freshly ground black pepper and place into the oven to roast for 15-20 minutes for pink lamb, or for up to 30 minutes if you prefer your lamb medium to well done. Transfer the lamb onto a wire rack in a roasting tin. Season well with salt and freshly ground black pepper and place into the oven to roast for 15-20 minutes for pink lamb, or for up to 30 minutes if you prefer your lamb medium to well done. Remove the lamb from the oven and keep warm for five minutes to allow the meat to rest before serving. Remove the lamb from the oven and keep warm for five minutes to allow the meat to rest before serving. For the ratatouille, place all of the vegetables, except the tomatoes and basil, into a bowl and toss together with the olive oil. Season with salt and freshly ground black pepper and place onto a clean roasting tray. Transfer to the oven and roast for 10-12 minutes, until just beginning to turn golden-brown. For the ratatouille, place all of the vegetables, except the tomatoes and basil, into a bowl and toss together with the olive oil. Season with salt and freshly ground black pepper and place onto a clean roasting tray. Transfer to the oven and roast for 10-12 minutes, until just beginning to turn golden-brown. Add the tomatoes and basil, stir well, and return the ratatouille to the oven to cook for a further 20 minutes, or until the vegetables are just tender. Season, to taste, with salt and freshly ground black pepper and serve either hot or cold. Add the tomatoes and basil, stir well, and return the ratatouille to the oven to cook for a further 20 minutes, or until the vegetables are just tender. Season, to taste, with salt and freshly ground black pepper and serve either hot or cold. To serve, spoon some ratatouille into the centre of each plate. Carve the lamb into thick slices and arrange across the ratatouille and serve. To serve, spoon some ratatouille into the centre of each plate. Carve the lamb into thick slices and arrange across the ratatouille and serve.