2013-02-24

Lamb loin with vegetable ratatouille and berry sauce

Lamb loin with vegetable ratatouille and berry sauce
Author:
Category
Second courses
Ingredients
  • 300-400 g lamb loin
  • 80 g eggplant
  • 80 g zucchini
  • 60 g bell pepper
  • 100 g tomatoes
  • 5 g garlic
  • Basil (finely chopped)
  • thyme to taste
  • 1 apple
  • 20 g honey
  • 50 g blackcurrant
  • 20 ml red wine
  • 100 ml beef broth
  • 20 ml balsamic vinegar
  • 20 ml cognac
  • 20 ml olive oil
  • Salt, pepper to taste
Lamb meat is already very tender, and if you cook it according to this recipe, it will simply melt in your mouth.

Recipe for lamb loin with vegetable ratatouille and berry sauce


1

Fry the lamb loin on both sides in olive oil. Bring to readiness in the oven at a temperature of 200 degrees.

2

Peel the eggplant, cut into small cubes together with zucchini and bell pepper, garlic into thin slices, and tomatoes into medium cubes.

3

Fry garlic in oil, add eggplant, zucchini, bell pepper, bring to half-cooked. Add tomatoes, salt, pepper and bring to a boil.

4

5 minutes before the end of frying, add the basil.

5

To prepare the berry sauce, mix all the ingredients, boil and chop.

  • Main courses

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