Lamb Ratatouille
Lamb Ratatouille – serves 4 to 6
This is one of our favorite dishes because it is delicious and easy to make! We love eating lamb as our red meat but you could easily substitute beef or chicken or leave the meat out entirely. The prep time is short if you’re quick at chopping veggies but plan on being at home for about 2 hours while the dish cooks.
1 Tbs. olive oil
1-2 lbs. lamb stew meat
1 large red onion, diced in 3/4 inch pieces
2 medium red bell peppers, diced in 3/4 inch pieces
2 medium green bell peppers, diced in 3/4 inch pieces
1 large eggplant, diced in 3/4 inch pieces
2 medium zucchini, diced in 3/4 inch pieces
1/2 head of garlic, finely minced
3 Tbs. tomato paste
4 cups tomato sauce
1 Tbs. minced fresh rosemary
1 Tbs. minced fresh thyme
1 Tbs. sea salt
1 tsp. black pepper
1 Tbs. minced fresh oregano
2 Tbs. minced fresh basil
Step #1: Place the oil in an 8-quart heavy-bottomed saucepan over high heat.
Step #2: Once the oil is hot, drop in the lamb, searing on all sides until brown.
Step #3: Add the vegetables, garlic, tomato paste, tomato sauce, rosemary, thyme, salt, and pepper.
Step #4: Cover and reduce heat to a simmer. Cook for 1 1/2 to 2 hours or until the lamb is tender.
Step #5: Add the fresh oregano and basil 2 minutes before serving.
Step #6: Serve over whole wheat couscous, brown rice, or polenta.
Step #7: Enjoy!
The recipe calls for fresh herbs but I typically use dried ones. Until I have an herb garden in my backyard, the dried varieties will be easier! The original recipe also calls for 3 cloves of garlic but I like to use 1/2 a head. I am not afraid of using lots of garlic when I cook because I think it adds great flavor and awesome nutrition! Garlic is a terrific antioxidant and is great for boosting immunity. I recommend cooking with it abundantly and often!
