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Lamb Ratatouille Ragout

All You SEPTEMBER 2006

  • Yield: 4 Servings
  • Cook time: 6 Hours
  • Prep time: 10 Minutes
  • Cost Per Serving:$4.48


  • 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


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.

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.

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

Nutritional Information

Amount per serving
  • Calories: 667
  • Fat: 25g
  • Saturated fat: 8g
  • Protein: 86g
  • Carbohydrate: 23g
  • Fiber: 8g
  • Cholesterol: 257mg
  • Sodium: 693mg

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Lamb Ratatouille Ragout Recipe