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Lamb Filets Ratatouille

the.instructor's picture
This Lamb Filets Ratatouille is one of the best that ratatouille dishes that I've ever tasted. Try these peppered filets topped with ratatouille and garnished with parsley for your next meal. Your suggestions for this Lamb Filets Ratatouille are welcome.
  Butter 30 Milliliter (2 Tablespoons)
  Lamb tenderloin filets 12
  Zucchini 1 , diced
  Onions 60 Milliliter, chopped (1/4 Cup)
  Sweet red pepper 1 , diced
  Carrot 1 Small, diced
  Tomato 1 , diced
  Garlic 3 Clove (15 gm), minced
  Thyme 1 Pinch
  Bay leaf 1
  Tomato juice 180 Milliliter (3/4 Cup)
  Chopped parsley 20 Milliliter (4 Teaspoons)
  Salt To Taste
  Pepper To Taste

–  In a skillet, melt butter and saute lamb.
–  Remove meat from skillet and season with salt and pepper.
–  Add vegetables, garlic, thyme, and bay leaf to cooking fat, season with salt and pepper and cook until liquid evaporates completely.
–  Add tomato juice and cook over moderate heat for 5 minutes.
–  When cooked, warm lamb filets in ratatouille for 1 minute.
–  Place lamb in serving dish, top with ratatouille and sprinkle with parsley.

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Lamb Filets Ratatouille Recipe