Saddle of lamb stuffed with ratatouille - Good Food Middle East
Lamb and ratatouille were made for each other, and this is the dish to make when autumn vegetables are at their peak
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Ingredients
- 5 tbsp olive oil
- 1 large onion, chopped
- 2 red peppers, deseeded and diced
- 1 small aubergine, diced
- 1 large courgette, diced
- 250g cherry tomatoes, halved
- 4 garlic cloves, crushed
- 1 bunch basil, shredded
- 1 tbsp tomato purée
- pinch sugar
- 1 tsp white wine vinegar
- about 2.4kg whole or 1½ kg boned saddle of lamb
- a few salad leaves, to serve
- olive oil, to serve
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