• 4servings
  • 70minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tsp sweet smoked paprika

  2. 100 ml extra virgin olive oil

  3. 1 tsp salt

  4. 80 ml thick yogurt

  5. 800 g boneless neck fillet lamb

  6. 1 large red onion , peeled and chopped

  7. 4 cloves garlic , peeled and quartered

  8. 1 red pepper , deseeded and sliced

  9. 1 medium aubergine

  10. 2 medium courgettes , sliced

  11. handful flatleaves parsley

  12. 1 large lemon , juice only

  13. 1 lemon , quartered

Instructions Jump to Ingredients ↑

  1. Mix the smoked paprika with 2 tablespoons of the olive oil, the salt and the yogurt. Toss the neck fillets in this mixture and leave to marinate for at least 2 hours, or overnight.

  2. An hour before you're ready to eat, preheat the oven to 220C/Gas 7. Heat an ovenproof frying pan and add all but 2 tablespoons of the remaining olive oil. When really hot, add the onion, garlic and pepper and fry them, stirring occasionally until they wilt and begin to colour.

  3. Add the aubergine and courgettes, mix well and season with a little salt and freshly ground pepper. Put the pan in the top of the oven and cook for 40-45 minutes, until the vegetables are just tender.

  4. Remove from the oven and mix in the parsley, mint and lemon juice. Taste for seasoning and keep in a warm place.

  5. Meanwhile, heat the remaining olive oil in another ovenproof pan. Brown the lamb all over, then move to the oven and roast for 15 minutes. Rest for 5 minutes before slicing into 1cm thick slices.

  6. To serve, pile some ratatouille into the centre of each plate, lay the sliced lamb on top and serve with a wedge of lemon.


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