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Lamb Ratatouille

world.chef's picture
The lamb ratatouille is a comforting stew made with vegetables nd stew lamb. Cooked with vermouth and fresh lemon juice for flavor, the lamb ratatouille is one o my favorite lamb stew recipes and one I make often on weekends.
  Savory tomato sauce 1 Quart
  Coriander leaves 1 Tablespoon, snipped fresh or dried
  Lean lamb stew cubes 2 Pound
  Salt 2 Teaspoon
  Freshly ground pepper To Taste
  Fresh lemon juice 2 Tablespoon
  Dry vermouth/Dry white wine 1⁄4 Cup (4 tbs)
  Eggplant 1 Small, pared and cut in 1 inch cubes
  Salted water 1 Cup (16 tbs)
  Green peppers 2 , cut in 1 inch slices
  Zucchini 2 Medium, cut in 1/2 inch slices
  Yellow onions 2 Medium
  Chicken stock 1 Cup (16 tbs)
  Salt To Taste
  Olive oil 1 Tablespoon
  Coriander 1 , snipped

Spoon tomato sauce into bottom of a dutch oven; sprinkle, with 1 tablespoon coriander.
Place lamb cubes in sauce; sprinkle with 2 teaspoons salt, pepper, and lemon juice.
Pour vermouth over meat.
Simmer covered until lamb is tender (about 2 hours).
Soak eggplant in salted water to cover for 1 hour; drain and pat dry.
Cook vegetables during last half hour lamb is cooking.
Simmer eggplant, green peppers, zucchini, and onions in 1/2 inch of stock in a large skillet until barely tender, so vegetables retain their shape and texture.
Arrange cooked vegetables attractively on a heatproof platter; keep warm in oven.
Season vegetables with salt and pepper; drizzle with olive oil.
Arrange lamb and tomato mixture over vegetables; sprinkle with coriander.

Recipe Summary

Main Dish

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Lamb Ratatouille Recipe