Preview

Kamouraska lamb skewers marinated with cumin and rosemary, ratatouille confit, mint yogurt

MAINS, Lamb

A sweet melting pot, start your trip in North Africa, and end it in the French Riviera, with a little note of a Greek island.

Ingredients

Recipe for 4 persons

For the lamb skewers

600 Gr

Lamb shoulder

30 Ml

Cumin powder

2 Clove(s)

Garlic

1 Sprig(s)

Rosemary

60 Ml

Olive oil

For the ratatouille

1 Unit(s)

Red onion

1 Unit(s)

Eggplant

1 Unit(s)

Zucchini

2 Clove(s)

Garlic

3 Sprig(s)

Thyme

1 Unit(s)

Yellow pepper

For the yogourt

200 Ml

Greek yogurt

1 Bunch(es)

Mint

1 Unit(s)

Lemon

5 Ml

Tabasco

Preparation time: 60 min

Preheat your Four at 425 °F

For the preparations

Chop the garlic, the Rosemary, the mint, the thyme and squeeze the lemon juice.
Cut the vegetables in small cubes.
For the lamb skewers

Put the lamb cubes in a bowl with half of the garlic, the olive oil, the cumin and the Rosemary. Let it sit for 15 minutes. Stick the lamb on skewers, sear it in a hot pan with vegetable oil until golden. Set aside on a baking tray.
For the ratatouille

In a pan with a good amount of olive oil, sweat the onion, the garlic, the thyme and the pepper for about 3 to 4 minutes. Add the zucchini and the eggplant and continue to cook until the vegetables get soft. Adjust the seasoning with salt and pepper.
For the yogurt

In a bowl, mix the yogurt, the mint, the lemon juice and the Tabasco, taste and adjust the seasoning.
For the platting

Put the lamb in the oven for 4 minutes, plate the ratatouille with a cookie cutter in the middle of the plate. Top it with the skewers and finish with a drizzle of the yogurt all around.