Lamb And Ratatouille Kebabs Recipes

MARY BERRY'S FRENCH SLOW-ROAST LAMB WITH RATATOUILLE

Steps:

• 1. You will need a large, deep roasting tin. Preheat the oven to 220°C/200°C fan/Gas 7. 2. For the rub, put the thyme, paprika and oil in a small bowl, mix well and season. Make holes in the joint of lamb with a small sharp knife and spread the rub all over it. Insert the garlic slivers into the holes and season the lamb with salt and pepper. Put the lamb in a large roasting tin and add the onions around and underneath. Roast in the oven for about 40 minutes. 3. Lower the oven temperature to 160°C/140°C fan/Gas 3. Scatter the peppers and aubergine around the lamb. Pour the tomatoes into a bowl, add the stock, sun-dried tomato paste, thyme, bay leaves and honey, then stir to combine. Pour all this into the roasting tin over the peppers and aubergine and stir, then sprinkle the paprika over the vegetables. 4. Cover the whole tin with foil and return to the oven to roast for about 4 hours until the lamb is tender and falling off the bone. 5. Shred the meat or carve into slices. Drain any fat from the top of the sauce and serve with the ratatouille vegetables alongside.

LAMB RATATOUILLE

Steps:

• Set rice seasoning packet aside. In a large skillet, saute the rice mix in butter until browned. Stir in water and contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Meanwhile, in another skillet, saute vegetables in oil until crisp-tender. Add lamb and vegetables to the rice. Cover and simmer for 5-10 minutes or until the meat is no longer pink and rice is tender.

LAMB CHOPS WITH RATATOUILLE

Steps:

• Peel and chop the garlic, peel the onions, then dice along with the celery, courgettes and aubergine. Chop the tomatoes, then pick the thyme leaves.
• Heat some oil in a pan and sauté the celery, garlic and onion for 5 to 10 minutes, or until soft.
• Season generously, add the courgette, aubergine, tomato, thyme leaves, and a wineglass of water. Reduce the heat and cook until tender, then leave to cool.
• Add the caperberries, olives and a good slug of oil.
• Heat a griddle pan with a little oil, then cook the lamb chops to your liking.
• Season and serve with the ratatouille.

LAMB AND RATATOUILLE KEBABS

Steps:

• Combine first 8 ingredients in glass baking dish. Marinate 2 hours at room temperature or up to 8 hours in refrigerator.
• Drain lamb, reserving marinade. Add vegetables to marinade and toss well. Thread lamb on skewers, alternating with vegetables. Prepare barbecue or preheat broiler. Brush kebabs with additional olive oil. Season with salt and pepper. Grill or broil until lamb is slightly charred on outside and pink on inside and vegetables are tender, turning occasionally, about 5 minutes.

LAMB STEAKS WITH CELERIAC MASH AND SPRING RATATOUILLE RECIPE

Steps:

• Griddled lamab steaks with fresh pestoTo make the pesto: Chop the herbs roughly and mix in a bowl with the garlic, pine nuts, lemon juice and oil. Season.Brush the steaks with the oil and cook on a griddle over a high heat for a couple of mins on each side, then for about 5 more mins over a lower heat. Spoon the pesto over to serve.Celeriac mashAdd celeriac and lemon juice to a pan of boiling, salted water. Cook for about 30 mins, until soft. Drain well. Blend in a food processor with the butter, some nutmeg and seasoning, until smooth.Spoon on to hot plates and place the lamb on top.Spring ratatouilleHeat the oil in a large pan with the onion. Cook for 5 mins, then add the fennel and courgette and cook for 15 mins, stirring occasionally, until just tender. Take off the heat, add the tomatoes and season well. Serve warm.

HERBED LAMB KEBABS WITH YOGURT SAUCE

Steps:

• Cut the lamb shoulder across the grain in thin slices with a sharp knife, flatten the slices between sheets of plastic wrap until they are 1/8 inch thick, and cut them into 1-inch-wide strips.
• In a saucepan whisk together the lemon juice, the thyme, the rosemary, the oregano, the pepper, and the salt, add the oil in a stream, whisking, and whisk the marinate until it is emulsified. Add the lamb strips, stir the mixture to coat the strips well with the marinade, and thread them onto the skewers, reserving the remaining marinade. Arrange the kebabs on the rack of a broiling pan, broil them under a preheated broiler about 3 inches from the heat, turning them once, for 6 minutes, and transfer them to a plate. Transfer 2 tablespoons of the juice from the broiler pan to the reserved marinade and bring the mixture to a boil. Remove the pan from the heat, whisk in the yogurt and salt and pepper to taste, and spoon the sauce over the kebabs.

MARINATED LAMB KEBABS

Steps:

• Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
• Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
• Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
• Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.