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offal and giblets

Lamb's leg with ratatouille and vegetable chips

Lamb's leg with ratatouille and vegetable chips

Serves: 4
Cooking time: 2:00h
Difficulty: medium

4 boiled lamb legs
2 garlic cloves
1 glass of white wine
1 glass of water
1 bay leaf
olive oil
salt and pepper

For the ratatouille:
1 green pepper
1 red pepper
1 aubergine
1 courgette
4 ripe tomatoes
1 onion
1 garlic clove
1 teaspoon of sugar

For the garnish:
1 carrot
1 tender onion
½ yucca or potato

Brown the lamb's legs in olive oil with the clove of garlic (whole). Next, add the white wine, the water and the bay leaf and boil. After 30 minutes, remove the potatoes and drain them.

For the ratatouille, place all the vegetables cut into small square pieces in a frying pan with olive oil. Add some sugar in order to reduce the tomato's sourness. Season with salt and pepper and cook on a low heat for 25 minutes. Afterwards, add the lamb's legs to the ratatouille and finish the cooking.

In order to prepare some really crunchy vegetable chips, cut the vegetables into very thin strips. Flour the carrot and the onion. Fry all the vegetables in a frying pan with plenty of hot olive oil. Remove and dry with a paper towel.

Place a base of ratatouille in the plate with the help of a mold. Put the lamb's leg and the vegetable chips on top. Decorate with some drops of chive oil and serve.


At the end of last year, the European Union of Offals and Giblet was established in Barcelona with the French name of Union des Tripiers Européens (UTE).

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