Low-carb lamb with roasted ratatouille

Basil pesto adds that perfect zingy touch.

  • 55 mins cooking
  • Serves 4
  • Print
This ratatouille and lamb as fresh, flavourful and healthy as it looks. A hearty low-carb meal with basil pesto to add that perfect zingy touch.
Looking for more low carb dinners or more lamb dishes?


Ratatouille & lamb salad
  • 5 baby eggplants (300g), sliced thickly
  • 1 medium zucchini (120g), sliced thickly lengthways
  • 1 red onion (170g), halved, cut into wedges
  • 1 medium red capsicum (200g), quartered lengthways, seeds removed
  • 1 medium yellow capsicum (200g), quartered lengthways, seeds removed
  • 250 gram truss grape tomatoes
  • 1 bulb garlic, halved crossways
  • 1 tablespoon olive oil
  • 900 gram lamb backstraps
  • 120 grams firm goats cheese
Pesto dressing
  • 2 clove garlic, crushed
  • 2 tablespoon finely grated parmesan cheese
  • 1 tablespoon roasted pine nuts
  • 1 tablespoon lemon juice
  • 1/2 cup firmly packed fresh basil leaves
  • 1/2 cup (125ml) olive oil


Lamb and ratatouille with pesto dressing
  • 1
    Preheat oven to 200°C/400°F. Oil two large shallow baking trays.
  • 2
    Combine eggplant, zucchini, onion, capsicums, tomatoes, garlic and oil in a large bowl. Season. Divide vegetables between trays. Roast, uncovered, for 25 minutes or until vegetables are tender, turning occasionally.
  • 3
    Meanwhile, make pesto dressing.Blend or process ingredients until smooth. Season to taste.
  • 4
    Cook lamb in a heated large non-stick frying pan over medium-high heat for 5 minutes each side or until browned and cooked as desired. Remove from pan; rest, covered, for 5 minutes before slicing thickly.
  • 5
    Serve lamb, vegetables and cheese on a large platter; drizzle with dressing.

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