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Grilled Ontario Lamb Chops with Ratatouille

Contributed by: News Canada

(NC) - Lamb really doesn't need help to be exquisite, but the ratatouille makes it special.


  • Ratatouille:

    • 1 1/4 cup zucchini cut in 300 ml 1" chunks
    • 1 cup eggplant, peeled 250 ml and cut in 1" cubes
    • 2 Tbsp olive oil 30 ml
    • 1/2 cup onion, cut in 1" chunks 125 ml
    • 1/2 cup green pepper, cut in 125 ml 1" chunks
    • 2 cloves garlic, minced
    • 2 tomatoes, peeled, seeded and cut in 1" chunks
    • 1 bay leaf
    • 2 sprigs fresh parley, finely chopped
    • 1 sprig each thyme & oregano, finely chopped
    • salt and freshly ground pepper to taste

  • Lamb Marinade:

    • 8-12 large Ontario loin lamb chops
    • 1/4 cup olive oil 50 ml
    • 2 cloves garlic, minced
    • 1 bay leaf
    • 1 sprig each fresh rosemary and thyme
    • salt and crushed peppercorns to taste



Sprinkle salt lightly over zucchini and eggplant in a colander. Set aside to drain. Pat dry.

Heat 1 Tbsp olive oil in medium saucepan on medium-high heat. Saute onion and pepper just until tender. Remove from pan. Add remaining oil and saute eggplant and zucchini until tender-crisp. Return onion mixture with garlic, tomatoes and herbs to pan. Simmer 10 to 15 minutes or until vegetables are soft but still holding their shape. Season to taste with salt and pepper.

Lamb Marinade:

Combine olive oil, garlic, herbs, salt and pepper

Trim excess fat from lamb chops. Add chops to marinade mixing to coat thoroughly. Let marinade 20 to 30 minutes.

Heat Cuisinart Griddler to a medium heat and open to use as a flat grill. You could also use a barbeque grill. Cook chops about 5 minutes on each side until golden and cooked through. Don't overcook. Remove from grill. Cover and let stand 5 minutes

Serve lamb chops with ratatouille and garnish with mint if desired.

Serving Size: Makes 4 Servings

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