Carpaccio Of Lamb with Ratatouille – Vinaigrette

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 red pepper (s), halved, pitted, peeled, cut into small cubes
  • 1 bell pepper (s), yellow, halved, pitted, peeled, cut into small cubes
  • 250 g tomato (s), peeled, pitted, finely diced
  • 100 g zucchini, finely diced
  • 2 shallot (s), finely diced
  • 1 clove garlic, finely diced
  • 1 bunch parsley, smooth, cut
  • 2 sprigs thyme, leaves plucked and cut
  • 4 tablespoon balsamic vinegar
  • 100 ml olive oil
  • salt
  • Pepper, freshly ground
  • 500 g lamb salmon
  • 6 tablespoon olive oil
Carpaccio Of Lamb with Ratatouille – Vinaigrette
Carpaccio Of Lamb with Ratatouille – Vinaigrette

Instructions

  1. Heat 3 tablespoons of oil in a pan. Sauté shallot and garlic cubes in it. Add the zucchini, tomato and pepper cubes and sauté for 3 minutes.
  2. Let cool in the pan, then stir in the vinegar and olive oil. Add salt, pepper, and chopped herbs.
  3. Salt + pepper the meat and fry in 3 tablespoons of oil on each side for 3 minutes. Wrap in aluminum foil and let rest for 10 minutes. Cut into very thin slices and arrange on a platter. Salt and pepper lightly.
  4. Spread the vinaigrette on top.

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