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Lamb Chops in Ratatouille

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(Serves 4)
12pcs lamb chops 
1 tbls olive oil
2 tbls diced garlic
50g sliced onion
1 large marrow, chopped 
250g button mushrooms, halved 
1 eggplant, chopped 
400g chopped tomatoes 
2 tablespoons oregano leaves
NB: Items in bold are available from all MF Outlets.
Heat oil in a large frying pan over medium high heat. Cook lamb chops, if necessary in batches for 2 to 3 minutes on each side or until browned. Transfer to a plate and set aside.
In the same frying pan add the garlic and onions and cook for 2 minutes, stirring occasionally until the onion is soft and golden brown. Add the marrow, mushrooms, eggplant and tomatoes. Return lamb to pan, cover and simmer on low heat for 30 minutes or until lamb is tender and the sauce thickens. Stir through oregano and season with salt and pepper.
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