Lamb carpaccio with ratatouille vinaigrette

Ingredients for 4 servings:

• 1 bell pepper(s), red, halved, pitted, skinned, cut into small cubes
• 1 bell pepper(s), yellow, halved, pitted, skinned, cut into small cubes
• 250 g tomatoes, peeled, pitted, finely diced
• 100 g zucchini, diced
• 2 shallots, finely diced
• 1 clove(s) garlic, finely diced
• 1 bunch of flat-leaf parsley, chopped
• 2 sprig(s) thyme, leaves picked and cut
• 4 tbsp balsamic vinegar
• 100 ml olive oil
• Salt
• Pepper, freshly ground
• 500 g lamb loin(s)
• 6 tbsp olive oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

wonderful southern variant

Heat 3 tablespoons of oil in a pan. Sauté the shallots and garlic cubes. Add the zucchini, tomatoes, and bell peppers and sauté for 3 minutes. Let cool in the pan, then stir in the vinegar and olive oil. Season with salt and pepper, and stir in the chopped herbs. Season the meat with salt and pepper and fry in 3 tablespoons of oil on each side for 3 minutes. Wrap in aluminum foil and let rest for 10 minutes. Cut into very thin slices and arrange on a platter. Lightly season with salt and pepper. Drizzle with the vinaigrette.