Pan-Seared Lamb Rump with Mediterranean Ratatouille

High ProteinLow Carb

A 545-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 2 (150g each) Lamb Rump Steaks
• 1 tbsp Olive Oil (divided)
• 1 medium Aubergine (approx. 200g), diced
• 1 large Red Bell Pepper (approx. 150g), deseeded and diced
• 1 large Yellow Bell Pepper (approx. 150g), deseeded and diced
• 2 cloves Garlic, minced
• 1/2 tsp Dried Oregano
• 2 tbsp Fresh Parsley, chopped
• Salt and Freshly Ground Black Pepper to taste

Instructions

1. Prep: Pat lamb rump steaks dry and season generously with salt and pepper. Dice the aubergine and bell peppers. Mince garlic and chop parsley.
2. Heat 1/2 tbsp olive oil in a large non-stick pan over medium-high heat. Add diced aubergine and bell peppers. Sauté for 8-10 minutes until softened and slightly charred.
3. Add minced garlic and dried oregano to the vegetables. Cook for another 1-2 minutes until fragrant.
4. While vegetables cook, heat the remaining 1/2 tbsp olive oil in a separate pan (or use a grill/air fryer as preferred) over medium-high heat. Sear lamb rump steaks for 4-5 minutes per side for medium-rare, or to your desired doneness.
5. Remove lamb from the pan and let it rest on a cutting board for 5 minutes. This is crucial for juicy lamb!
6. Stir fresh parsley into the ratatouille. Taste and adjust seasoning if needed.
7. Slice the rested lamb rump steaks against the grain and serve immediately alongside the vibrant Mediterranean ratatouille.