Lamb Steaks With Ratatouille 

Simple lamb steaks with delicious nutritious ratatouille and brown rice is the ultimate balanced meal for those who like to eat good healthy food.



Ready In:

1 hour

Good For:



About this Recipe

By: Amanda Higgins

This recipe/ menu is part of my blood sugar balancing plan. This is a series of recipes to inspire those following this way of healthy eating to lose weight and gain health.

I love the simplicity of this dish. Ratatouille is something which keeps in the fridge and can be used in a sweet potato or combined with pasta or zucchini noodles. By making a big pot, you have meal options for days. Add a big rocket and avocado salad on the side for a tasty lunch, the meal planning is done for the week.

There is such a great combination of vegetables in ratatouille and I love breaking the rules and adding spinach and loads of fresh herbs for flavour and health. I also love adding them late in the cooking process to keep the colour and goodness fresh. There is nothing to stop you adding beans for the vegetarian option or like my daughter adding some crispy tofu.



  • 1 Aubergine sliced into cubes
  • 500g baby tomatoes – chopped in half
  • 1 tin of whole baby tomatoes
  • 1 large zucchini – chopped into chunks
  • 4 small onions sliced
  • 3 garlic cloves finely diced or grated
  • 1 red pepper chopped into chunks
  • Parsley – small handful finely chopped
  • Thyme – roughly 1 tablespoon
  • Basil –  small bunch about 10 leaves chopped
  • salt and black pepper to taste
  • baby spinach or Swiss chard roughly chopped
  • Olive oil or coconut oil for lightly frying
  • lamb steaks
  • rosemary
  • 1 cup brown rice – I used a combination of red rice and brown rice just for colour and favour.

Step by Step Instructions

Step 1

Before starting the dish get the rice cooking as brown rice takes about 45 minutes to 1 hour to cook and you want lovely fluffy rice. Salted water, 1 cup of brown rice and a medium heat.

Start by making the ratatouille: lightly fry the onions in a pot until they are softened, but not brown. Add all the remaining ingredients, not the herbs or the spinach. Pop a lid on and allow this to bubble on a low heat for about 45 minutes. 

Step 2

The ratatouille takes a little while to cook, but you will need to keep and eye on it. I needed to add a little water, but it really just needs a little. I hate a runny ratatouille, but in order to cook it till the veg are lovely and soft you may need to add a bit more liquid.

Step 3

About 10 minutes before the ratatouille is ready add the herbs and the chopped spinach. This way they retain their goodness and colour and don’t become overcooked. Season with salt and pepper. Allow the herbs to cook and then remove the pot from the heat.

Step 4

Pan fry the lamb steaks. You can grill them as well. I don’t add any oil to the pan as the meat has enough fat to create the oil. I turn the heat up and get a nice caramelised steak. Add about 4 sprigs of rosemary to the pan for a delicious boost of flavour. The steaks should take about 8 minutes – 4 minutes per side. Remember too season with a little salt while cooking.

Step 5

Allow the steaks to rest for a few minutes, before dishing up a plate of food. Half the plate should be the ratatouille, 1 quarter should be some the fluffy rice and the remainder should have the steak. My images shows 2 lamb steaks, but for portion control one is sufficient. 

Step 6

To make this dish vegan, pan fry some cubed tofu in a little turmeric, salt, pepper, dried tarragon and onion powder. However, adding a tin of butter beans and a sprinkle of toasted pine nuts to the ratatouille and leaving out the tofu, would work as a vegetarian/ vegan dish as well


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe rating