HomeFood & DrinkRecipes

Recipe: Ratatouille with lamb leg steak

BY Rachel Walker

11th Jul 2018 Recipes

Recipe: Ratatouille with lamb leg steak
Warm your senses with this classic Ratatouille dish—check off the list as you go!
This is a great dish for a barbecue because you can make it the day before. I think it’s best served at room temperature, and though it makes a good vegetarian option (topped with feta and basil), ratatouille is a great side for barbecued meat.


4tbsp olive oil
2 aubergines, cut into chunks
3 courgettes, cut into chunks
1 red pepper, deseeded and sliced
2 red onions, sliced
3 garlic cloves, crushed
1tsp hot smoked paprika
2 x 400g tinned tomatoes
1tsp sugar
1tbsp balsamic vinegar
4 lamb leg steaks
Greek yoghurt
Optional: chilli flakes or pul biber

Method (Serves 4)

  1. Heat the olive oil in a large, flat-bottomed saucepan and cook the aubergine in batches for 5 minutes—so the flesh is starting to turn golden.
  2. Repeat with the courgette chunks, cooking them until they just start to colour. Remove them from the pan, and set aside with the aubergine.
  3. Add a splash more olive oil, if needed, and cook the red onions on a medium heat. Once they start to soften, add the onion, and cook for 8 minutes, stirring occasionally
  4. Stir in the garlic cloves and hot smoked paprika and cook for 1 minute, until fragrant. Then add the tinned tomatoes, sugar and balsamic vinegar. Return the aubergines and courgettes to the pan and simmer gently for at least 15 minutes—though 45 minutes will create an intense, richly-flavoured ratatouille.
  5. Cook the lamb leg steaks, either on a barbecue or in a griddle pan. Whack up the temperature as high as possible, and griddle for 2 minutes on each side, for medium rare
  6. Put a large scoop of ratatouille in a bowl. Slice the lamb steaks against the grain and top with yoghurt and garnish with chilli flakes or pul biber
Keep up with the top stories from Reader's Digest by subscribing to our weekly newsletter