Photo: Emiliano Vittoriosi
Provençale best end of spring lamb with ratatouille
23 ingredients
1 hr
Serves 4-6
openrecipes
Raymond Blanc’s classic provençale dish packs a real flavour punch. The various elements can all be prepared in advance so the whole dish can be finished off in around 20 minutes.
Estimated Nutrition (whole recipe, rough)
964
Calories
42g
Protein
37g
Fat
116g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 75g/3oz white or brown bread
- 2 garlic
- 2 pinches sea salt
- 2 pinches freshly ground black pepper
- 1 handful flatleaf parsley
- 2 sprigs thyme
- 1 sprig rosemary
- 4 tbsp extra virgin olive oil
- 2 tbsp olive oil
- 2 medium onions
- 4 garlic
- 2 sprigs thyme
- 1 large red pepper
- 2 medium courgettes
- 1 medium aubergine
- 4 large ripe tomatoes
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 4 tbsp olive oil
- 200g/7oz lamb
- 2 racks best end
- sea salt and freshly ground black pepper
- 1 tbsp Dijon mustard
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes