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Lamb in ratatouille

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Lamb in ratatouille

Pepper
Salt
1largeEggplant
1largeCourgette
1tbspOlive oil
1twigRosemary
1dlDry white wine
2Onion
2Peppers
2-3cloveGarlic
400gPeeled tomatoes from the Tin
500gBenfrit Lamb of the bow

Instructions for Lamb in ratatouille

To prepare the Lamb in ratatouille recipe, please follow these instructions:

Cut the eggplant into slices and put them in a sieve with salt.

Cut the onions in both and the garlic cloves in slices. Cut peppers and courgette into cubes.

Stir onions, peppers and zucchini in a little oil in a thickened pot over low heat. Rinse the salt of the eggplant discs, dry them and cut them into smaller pieces. Bring aubergine and garlic to the pan and let it fry.

Turn tomatoes with water, wine and rosemary and let it boil for about 5 minutes.

Cut the lamb in cubes. Season them with salt and pepper and raise them for a few minutes on each side. The meat must still be pink inside.

Turn the meat into the ratatouille and let it boil for a few minutes. Server cooked, white beans or potatoes to.

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