Lamb Ratatouille With Potato Wedges

• 750 g potatoes, scrubbed and cut into wedges
• 6 tbsp olive oil
• 1/4 tsp ground cumin
• 250 g aubergine, trimmed and diced
• 150 g courgette, trimmed and diced
• 1 None onion, peeled and finely chopped
• 1-2 None garlic cloves, finely chopped
• 500 g plum tomatoes, diced
• 125 ml tomato juice
• 4 sprigs parsley, leaves picked and chopped
• 30 g basil, leaves picked and chopped, reserving a few leaves to garnish
• 8 None French trimmed lamb cutlets

1. Preheat oven to 400u0b0F. Toss potato wedges with 2 tbsp oil. Sprinkle with cumin and season. Roast for 35-40 mins, turning occasionally.
2. Meanwhile, for the ratatouille, heat 2 tbsp oil in a large saucepan. Add eggplant and zucchini. Cook, stirring, for 3-4 mins. Add onion and garlic. Cook for 2 mins. Add tomatoes and tomato juice and cook, stirring occasionally, for 6-8 mins. Fold in chopped herbs.
3. Heat 1 tbsp oil in a large frying pan. Cook lamb for 6-8 mins, turning halfway, until cooked to your liking. Serve with potato wedges and ratatouille. Garnish with basil leaves.

potatoes, olive oil, ground cumin, aubergine, courgette, onion, garlic, tomato juice, parsley, basil, lamb cutlets

Taken from recipes-plus.com/api/v2.0/recipes/24566 (may not work)