Lamb Ratatouille Ragout

Lamb Ratatouille Ragout
Photo by


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • Salt and pepper
  • 1 large eggplant (1 1/4 lb.), cut into small pieces
  • 1 (28 oz.) can chopped tomatoes, drained
  • 3 cloves garlic, chopped
  • 1 red bell pepper, cut into large pieces
  • + 1 more ingredients
    • 3 ½ pounds lamb shoulder, cut into large pieces

Pat lamb dry and season with salt and pepper. In a large skillet, heat oil over medium-high heat. Add lamb and cook until lightly browned, turning with a wooden spoon, about 10 minutes; transfer to a slow cooker. Pour off and discard all but 1 Tbsp. fat from skillet. Add eggplant, onion, bell pep...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network