Ratatouille kebabs with butterflied lamb
Meat
30 Min
very easy
4 People
Rating starstarstarstarstar
Vegetable kebabs inspired from the classic Disney movie, “Ratatouille”! Delicious served with sliced lamb and topped with parmesan cheese and fresh herbs.

No lamb option - replacement is beef bolar blade
Gluten-friendly option - replacement is gluten free bread
1. Heat a frypan over medium-high heat. Rub lamb with 1 tbsp oil and season with salt and pepper. Cook for 8-12 minutes on each side, or to your liking. 

Remove from pan, spread over 1/4 packet thyme leaves, cover and rest.

2. Halve cherry tomatoes, cut eggplants, zucchini and capsicum into similar-sized pieces. Grate parmesan cheese.

3. In a large bowl combine 1/4 packet stripped thyme leaves, 1 tsp lemon zest, 2 tbsp oil, salt and pepper. Add prepared vegetables and toss well to season. Thread onto skewers.

4. Heat a pan over medium heat. Cook kebabs for 4-5 minutes, turning until just tender. Remove from pan and sprinkle with parmesan.

5. Wedge lemon, slice lamb and serve with ratatouille kebabs and bread rolls.

Notes:
Cooking time depends on thickness of lamb. Vegetables can be cooked straight in a frypan for a quicker finish. Make mediterranean stuffed rolls, just add some mayonnaise or yoghurt.

No lamb option - replacement is beef bolar blade. 
Cook steak in pan for 6-8 minutes on each side, or until cooked to your liking.

Gluten-friendly option - bread is replaced with GF bread
From your box:
butterflied lamb leg 700g
thyme 1/2 packet

cherry tomatoes 1 punnet
gourmet eggplants 2
zucchini 1
yellow capsicum 1/2
parmesan cheese 1/2 block

Lemon 1
wholemeal bread rolls 4-pack

From your pantry:
oil (for cooking), salt, pepper, skewers (wooden or metal)