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Lamb Ratatouille Ragout

Prep time 10 mins
Cook time 6 hrs
Yield 4 Servings


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

Nutrition Information

  • calories 667
  • fat 25 g
  • satfat 8 g
  • protein 86 g
  • carbohydrate 23 g
  • fiber 8 g
  • cholesterol 257 mg
  • sodium 693 mg

How to Make It

  1. 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.

  2. Add eggplant, onion, bell pepper and garlic to skillet and cook over medium heat, stirring often, until mixture is slightly softened, about 5 minutes. Stir in tomatoes.

  3. Pour contents of skillet over lamb in slow cooker. Cover and cook on low heat for 6 hours. Serve warm.