Chargrilled spiced lamb cutlets with ratatouille

Brush cutlets lightly with oil.

Season with salt and pepper and the cumin.

Preheat the char-grill pan to hot before adding the cutlets.

Cook on one side until the first sign of moisture appears.

Turn cutlets once only.

Test for doneness with tongs.

Rare is soft, medium feels springy and well done is very firm.

Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving.

Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the meat to a plate and loosely cover with foil, stand the meat to rest in a warm place.

Serve with the Ratatouille.

Heat the oil in a large frypan.

Add the onion and capsicum and cook until just soft.

Add the zucchini and tomatoes.

Bring to the boil, reduce the heat and simmer uncovered for 20 minutes.

Season with salt and pepper, sprinkle with thyme leaves to serve.