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Kamouraska lamb skewers marinated with cumin and rosemary, ratatouille confit, mint yogurt

Mains, Lamb

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.


Recipe for 4 persons

For the lamb skewers

600 Gr
Lamb shoulder
30 Ml
Cumin powder
2 Clove(s)
1 Sprig(s)
60 Ml
Olive oil

For the ratatouille

1 Unit(s)
Red onion
1 Unit(s)
1 Unit(s)
2 Clove(s)
3 Sprig(s)
1 Unit(s)
Yellow pepper

For the yogourt

200 Ml
Greek yogurt
1 Bunch(es)
1 Unit(s)
5 Ml
  • 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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