Lamb Carpaccio with Ratatouille – Vinaigrette
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| 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
Print Recipe
Pin Recipe Instructions
- 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.
- Let cool in the pan, then stir in the vinegar and olive oil. Add salt, pepper, and chopped herbs.
- 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.
- Spread the vinaigrette on top.
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