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Lamb Ratatouille

Total Time

Prep: 30 min. Cook: 20 min.


6 servings

"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.
Lamb Ratatouille Recipe photo by Taste of Home


  • 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, cook and stir the rice mix in butter until browned. Add 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 until the rice is tender, 5-10 minutes.

Nutrition Facts

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

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