Lamb Crumble with Ratatouille Recipe
Lamb Crumble with Ratatouille
Total time: 15 to 30 minutes

Preparation time: 15 minutes
Cooking time: 10 minutes

Difficulty: Easy
Chef's Note

If you're pressed for time, you can use pre-made ratatouille.

For 4 servings

- 400 g (14 oz.) thinly sliced lamb (shoulder or leg)
- olive oil
- salt and pepper

For the ratatouille
- 2 onions, chopped
- 4 cloves of garlic, chopped
- 2 red peppers
- 1 eggplant
- 2 zucchini
- 2 tomatoes
- 1 Tbsp. thyme

For the crumble
- 2 Tbsp. toasted chopped almonds
- 2 Tbsp. chopped pistachios
- 2 Tbsp. chopped hazelnuts
  1. Sauté the onions and garlic in the oil; add all the vegetables, diced into 1 cm (3/8") cubes, and the thyme. Cook, covered, over low heat for 5-10 minutes, depending on the desired texture (crisp or soft vegetables).
  2. Sauté the lamb for 3 minutes in a skillet in a little olive oil. Season with salt and pepper.
  3. Place two-thirds of the ratatouille into serving glasses; add the meat and another layer of ratatouille.
  4. For the crumble, combine the almonds, pistachios and hazelnuts.
  5. Place a spoonful of crumble over each glass and serve.
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