This page contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. All our articles and reviews are written independently by the Netmums editorial team.

Lamb Ratatouille

Slow cooked leg of lamb with a delicious ratatouille sauce made from tomato, courgette, aubergine and peppers cooked with garlic, rosemary and thyme.

★★★★★ 1 Rating

Rate this recipe

Photo:
Piccolo

Difficulty: Easy

Preparation

Total time: 55 Mins
Preparation time: 15 Mins
Cooking time: 40 Mins

1.2kg leg of lamb deboned and cut in large pieces
1 tsp fresh parsley, chopped
1 tsp fresh rosemary, chopped
pinch of fresh or dried thyme
1 tbsp olive oil
1 clove of garlic peeled, diced
1 medium onion peeled, diced
1 medium aubergine, cut into pieces
1 medium courgette
1 red pepper deseeded and cut into pieces
1 tin of chopped tomatoes
5 raisins

On a high heat, heat the olive oil in a deep, large, heavy bottomed pan. Pat lamb dry and seal the edges of the meat in the pan, until it is brown all over. Remove the lamb from the heat and set aside in a plate. Scrap the meat off the pan and add a little water to the pan to deglaze it.
Add a dash more olive oil and turn the heat to medium, then add the onions. Cook for a few minutes to soften, then add the garlic, aubergine, courgette and pepper and cook, occasionally stirring for 8-10 minutes.
Stir in tomatoes, raisins and fresh herbs. Bring to the boil, then reduce the heat to low, cover and cook, stirring occasionally for 30 minutes.
You can also do this in a slow cooker cooking over night for a very tender lamb dish.
Once cooked remove from the heat and either puree or serve chunky with rice or couscous and peas or broccoli.

Print this recipe

Reviews

★★★★★ 1 Rating

Rate this recipe

Polly L(45)

★★★★★ Rated 5 out of 5 stars.

I'd never thought of pureeing ratatouille before - makes a really nice sauce. I'm going to try serving it to DD with pasta next!

Reviewed on 16/04/20