Lamb Filets Ratatouille Recipe
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.
Ingredients
| Butter | 2 Tablespoon | |
| 12 lamb tenderloin filets | ||
| Zucchini | 1 , diced | |
| Onions | 1/4 Cup (16 tbs), chopped | |
| Sweet red pepper | 1 To taste, diced | |
| Carrot | 1 Small, diced | |
| Tomato | 1 , diced | |
| Garlic | 3 Clove (5gm), minced | |
| Pinch of thyme | ||
| Bay Leaf | 1 | |
| Tomato juice | 3/4 Cup (16 tbs) | |
| Parsley | 4 Teaspoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
– 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.
– 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.
Chef
