Kamouraska lamb skewers marinated with cumin and rosemary, ratatouille confit, mint yogurt
A sweet melting pot, start your trip in North Africa, and end it in the French Riviera, with a little note of a Greek island.
IngredientsRecipe for 4 persons
For the lamb skewers
For the ratatouille
For the yogourt
- Olive oil
- Salt and pepper
Preparation time: 60.00 min
Preheat your Four at 425.00 °F
- For the preparations
Chop the garlic, the Rosemary, the mint, the thyme and squeeze the lemon juice.
Cut the vegetables in small cubes.
- For the lamb skewers
Put the lamb cubes in a bowl with half of the garlic, the olive oil, the cumin and the Rosemary. Let it sit for 15 minutes. Stick the lamb on skewers, sear it in a hot pan with vegetable oil until golden. Set aside on a baking tray.
- For the ratatouille
In a pan with a good amount of olive oil, sweat the onion, the garlic, the thyme and the pepper for about 3 to 4 minutes. Add the zucchini and the eggplant and continue to cook until the vegetables get soft. Adjust the seasoning with salt and pepper.
- For the yogurt
In a bowl, mix the yogurt, the mint, the lemon juice and the Tabasco, taste and adjust the seasoning.
- For the platting
Put the lamb in the oven for 4 minutes, plate the ratatouille with a cookie cutter in the middle of the plate. Top it with the skewers and finish with a drizzle of the yogurt all around.
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