Butterflied lamb leg with ratatouille | Lamb and Beef
Keywords
- TRUE AUSSIE
- BEEF
- LAMB
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Cooking tools:
- Roasting pan
- Saucepan
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
- Oven
- Stove
- Aluminum foil
- Wooden spoon
- Measuring spoon
Ingredients
- 1 Butterflied leg of lamb, approximately 1.6kg
- 6 Small sprigs rosemary
- 4 Cloves garlic, peeled and quartered
- 140ml Olive oil
- 1 Red onion, cut into large dice
- 1 Large red or yellow capsicum, cut into large dice
- 2 Zucchini, cut into half discs
- 1 Medium eggplant, cut into large dice
- 2 Cloves garlic, roughly chopped
- 1 Punnet cherry tomatoes, halved
- Handful basil leaves
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