ingredients

400 g sliced ​​lamb (shoulder or leg of lamb)
Olive oil
Salt and pepper

The ratatouille

2 chopped onions
4 chopped garlic cloves
2 red peppers
1 eggplant
2 zucchini
2 tomatoes
1 C. thyme

The crumble

2 tbsp. chopped and toasted almonds
2 tbsp. chopped pistachios
2 tbsp. chopped hazelnuts

Steps

Lamb crumble with candied ratatouille

Brown the onions and garlic with olive oil, add all the vegetables cut into 1 cm cubes, salt, pepper and thyme. Cook over low heat with a lid, 5 to 10 minutes depending on the desired taste (crisp vegetables or candied).

Stir for 3 minutes over high heat the minced lamb with a drizzle of olive oil. Salt, pepper.

Put the 2/3 of the ratatouille in the bottom of the verrine, add the meat and a small layer of ratatouille.

For the crumble, mix the almonds, pistachios and hazelnuts.

Arrange a good tablespoon of crumble on each verrine and enjoy.

tips

If you are in a hurry, use ready made ratatouille.