Watch its video here
For 4 servings:
For the lamb
1.2kg lamb shoulder, bone-less
100g Efresco Feta Cheese Traditional Style, cut into long strips
80g Efresco semi-dried tomatoes
60g Efresco Kalamata Olives
60g pesto
2 sprigs of rosemary
Olive oil
Sea salt and freshly cracked pepper
Butcher’s string
For the ratatouille
200g zuchinni, cut into cubes
150 eggplant, cut into cubes
300g fresh tomatoes, peeled and seeded, cut into cubes
150g bell peppers, green, red and yellow
150g onions, coarsely chopped
25g Thomy tomato puree
5ml Freshstock vegetable stock, defrosted
1 clove garlic, coarsely chopped
A pinch of herbs de provence, dried or freshly chopped
Olive oil
For the potatoes
US potatoes