Roasted Lamb with Ratatouille

Roasted Lamb with Ratatouille

3 - 4 people
When you have guests over, you want to prepare something extra delicious. With this lamb roast with ratatouille, you are guaranteed to put a big smile on your guests’ faces. Your secret weapon? A marinade of Saveurade Fréjus.

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Ingredients and Method


  • 1 Leg of Lamb (2.5 Lbs)
  • 3/4 cup Saveurade Fréjus
  • 1 sprig parsley
  • 2 sweet peppers
  • 1 eggplant
  • 1 zucchini
  • 2 onions
  • 2 cloves of garlic
  • 2 sprigs of fresh thyme
  • 1 sprig of fresh rosemary
  • 5 leaves of fresh basil
  • 1/4 cup Bonsecco Olive Oil
  • 14 oz canned diced tomatoes
  • Salt and Pepper


  1. Leg of lamb: Remove any connective tissue and tendons. Next, remove the meat from the bone and transfer to a large casserole dish. Completely cover the meat with Saveurade Fréjus. Cover the dish with plastic wrap and marinate covered in the refrigerator for at least two hours.
  2. Preheat the oven to 265°F. Remove the lamb from the refrigerator and bind the meat with kitchen twine. Transfer the boneless leg of lamb to a tray in the oven. Cook the meat for around 45 minutes or until the lamb has reached a core temperature of 118°F. In the meantime, finely chop the parsley and sprinkle the parsley over the lamb.
  3. Ratatouille: Cut the sweet pepper, eggplant, zucchini and onion into coarse pieces and transfer the vegetables to a large dish. Finely chop the garlic cloves, strip the thyme and rosemary leaves from the sprigs and finely chop them as well. Mix the vegetables with the finely chopped garlic, herbs, olive oil and a pinch of salt and pepper. Sautee the vegetables for five minutes in a pan. Mix the diced tomatoes with the vegetables and allow the ratatouille to simmer for another minute. Finely chop the basil leaves and add them to the ratatouille.