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Lamb Ratatouille

 Lamb Ratatouille
"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.
4-6 ServingsPrep: 30 min. Cook: 20 min.


  • 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


  • 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.
Nutritional Facts: 1 serving equals 369 calories, 16 g fat (6 g saturated fat), 76 mg cholesterol, 580 mg sodium,

2 of 2

Lamb Ratatouille (continued)

Nutritional Facts: 31 g carbohydrate, 3 g fiber, 25 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.