Lamb Ratatouille Recipe

5 1 1
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Lamb Ratatouille Recipe

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5 1 1
Publisher Photo
"This quick-and-easy recipe is a great way to use up leftover lamb - and so good, your family will never guess it's a second-day dish," assures Maxine Cenker of Weirton, West Virginia. "It's also good with beef," she adds.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min.

Ingredients

  • 1 package (6.8 ounces) beef-flavored rice and vermicelli mix
  • 2 tablespoons butter
  • 2-1/2 cups water
  • 3 medium tomatoes, peeled, seeded and chopped
  • 1 medium zucchini, sliced
  • 1-1/2 cups sliced fresh mushrooms
  • 1 small onion, chopped
  • 6 green onions, sliced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 pound cooked lamb or beef, cut into thin strips

Directions

Set rice seasoning packet aside. In a large skillet, saute the rice mix in butter until browned. Stir in water and contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Meanwhile, in another skillet, saute vegetables in oil until crisp-tender. Add lamb and vegetables to the rice. Cover and simmer for 5-10 minutes or until the meat is no longer pink and rice is tender. Yield: 6 servings.
Originally published as Lamb Ratatouille in Quick Cooking December 2000, p33

Nutritional Facts

1 each: 369 calories, 16g fat (6g saturated fat), 76mg cholesterol, 580mg sodium, 31g carbohydrate (6g sugars, 3g fiber), 25g protein.

  • 1 package (6.8 ounces) beef-flavored rice and vermicelli mix
  • 2 tablespoons butter
  • 2-1/2 cups water
  • 3 medium tomatoes, peeled, seeded and chopped
  • 1 medium zucchini, sliced
  • 1-1/2 cups sliced fresh mushrooms
  • 1 small onion, chopped
  • 6 green onions, sliced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 pound cooked lamb or beef, cut into thin strips
  1. Set rice seasoning packet aside. In a large skillet, saute the rice mix in butter until browned. Stir in water and contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  2. Meanwhile, in another skillet, saute vegetables in oil until crisp-tender. Add lamb and vegetables to the rice. Cover and simmer for 5-10 minutes or until the meat is no longer pink and rice is tender. Yield: 6 servings.
Originally published as Lamb Ratatouille in Quick Cooking December 2000, p33

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steveandkathy User ID: 7179462 28835
Reviewed Apr. 12, 2013

"Since our kids are grown and moved away my wife and I struggle to find a good recipe for our leftover lamb. This fits the bill. It is quick,easy and very good. It also makes great leftovers!"

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