Slow-Roast Lamb Ratatouille - Recipe

The traditional Sunday Roast enjoyed with all the extended family around the table has seen a bit of a demise this year with all the restrictions in place.

A Sunday Roast is one of my favourite meals of the week and I’ve missed the crunchy roast potatoes, warming silky smooth gravy, and all the trimmings that go with it! That’s why I wanted to recreate a traditional Sunday Roast in a smaller version which would be just enough for a smaller household of two people and also easy to cook too.

Instead of using a traditional large leg of lamb, this recipe uses a smaller lamb shank which takes significantly less time to cook and has enough meat to feed two people.

slow roast lamb shank with grass fed lamb

Add the vegetables and tomato sauce into the same baking tin to create an easy lamb-shank ratatouille without having to cook up too many extra side dishes.

I used Athleat’s grass-fed lamb shank for this recipe, which I had delivered as part of my regular RepBox meat subscription box. As it allows me to change my order whenever I want, I was able to amend my standard order and add a lamb shank. This is a great feature and as the weather changes I’m craving more wholesome meat dishes and this flexibility allows me to adapt my meals every time.

Total cooking time: 2 hours
Feeds: 2 people

Ingredients:

Lamb shank large enough to feed 2 people
1 aubergine, chopped into large chunks
2 red onions, thickly sliced
1 red pepper, chopped into large pieces
5 crushed garlic cloves
1 tbsp paprika
2 tbsp chopped fresh thyme
2 tbsp olive oil
400g tin chopped tomatoes
300ml of chicken stock
2 tbsp tomato paste
2 fresh bay leaves
1 tbsp honey
Salt and pepper to season

Method:

Preheat the oven to 220C/200C Fan/Gas 7.
To create the rub for the lamb, add the olive oil, paprika and thyme to a bowl and mix.
Spread the mixture over the lamb. Cut slits into the lamb and insert the garlic cloves. Season the lamb with salt and pepper.
Place the chopped onions onto a roasting tin and place the lamb on top of the onions. Roast the lamb for about 40mins.
Whilst the lamb is cooking, prepare the ratatouille sauce. Pour the tin of chopped tomatoes into a bowl and add the stock, tomato paste, bay leaves, honey and some olive oil.
After 40mins, take the lamb out of the oven and scatter the peppers and aubergines around the lamb, then pour the ratatouille sauce over the vegetables.
Cover the lamb in tin foil and reduce the oven temperature to 160C/140C Fan/Gas 3. Cook for another 1 hours until the lamb is tender.
Once the lamb is cooked, place on a large board and carve the meat into slices. Serve with the vegetables and sauce for a warming and wholesome meal.

This recipe takes considerably less time to cook than a whole roast, but still delivers the same flavours, which makes it ideal for a small household to cook and enjoy.

Let me know if you try this slow-roast lamb shank ratatouille at home and how you found making the recipe in the comments below.

Her Favourite Food & Travel x

In collaboration with Athleat - recipe and all opinions are my own.