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Preparation time
25 minutes
Total time:
1 hour
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Ingredients
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45 mL (3 tbsp.) olive oil
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1 Spanish onion, chopped
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4 slices lamb shoulder
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1 garlic clove, minced
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4 medium tomatoes, peeled and cut in chunks
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1 medium zucchini, cut in rounds
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1 small eggplant, peeled and cut in half-circles
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1 sweet green pepper, cut in wedges
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1 sweet red pepper, cut in wedges
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2 stalks celery, cut in chunks
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5 mL (1 tsp.) dried thyme
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5 mL (1 tsp.) dried basil
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5 mL (1 tsp.) dried oregano
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To taste, salt and pepper
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Directions
- Heat oil in a large saucepan and sauté onion. Add lamb slices and garlic, and brown meat over medium heat on both sides.
- Add remaining ingredients and simmer for about 30 minutes, or until vegetables are tender. Stir occasionally and adjust seasoning if necessary.
- Serve lamb shoulder slices on the vegetable ratatouille, along with egg noodles.
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