Butterflied Lamb Ratatouille
Butterflied lamb ratatouille. A great ‘winter warmer’, this butterflied lamb is also wonderful as leftovers, allowing the ratatouille to take on a richness of flavour!
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Cooking tools:
- Roasting pan
- Paring knife
- Oven
- Stove
- Saucepan
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Aluminum foil
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 1.6kg butterflied lamb
- 6 small sprigs rosemary
- 4 garlic cloves, peeled and quartered
- 140ml olive oil
- 1 red onion, diced
- 1 large red or yellow capsicum, diced
- 2 zucchini, diced
- 1 medium eggplant, diced
- 2 garlic cloves, roughly chopped
- 1 punnet cherry tomatoes, halved
- Handful basil leaves
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