How To Make Saddle of lamb stuffed with ratatouille
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 1 saddle of lamb
- 2 eggplants, diced
- 2 zucchinis, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, finely chopped
- 4 cloves of garlic, minced
- 4 tomatoes, diced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant.
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Add the eggplants, zucchinis, bell peppers, and tomatoes to the skillet. Cook until the vegetables are tender.
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Season the vegetables with dried thyme, dried rosemary, salt, and pepper. Stir well to combine.
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Make a slit down the center of the saddle of lamb, lengthwise. Stuff the ratatouille mixture into the slit.
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Place the stuffed lamb in a roasting pan and roast in the preheated oven for about 1 hour, or until the lamb reaches your desired level of doneness.
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Remove the lamb from the oven and let it rest for 10 minutes before slicing.
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Serve the sliced saddle of lamb with a side of ratatouille and enjoy.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 4g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 13g
- Sugar : 17g
- Protein : 34g
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