Alliance Food - Wine:

Trio of roasted meat with Ratatouille Varoise goes well with  "Carte Noire"  rosé wines.

Preparation - 15 minutes, cooking time - 20 minutes, plus 1 hour of seasoning. For four (4) servings: 160 g of duck fat, 160 g of lamb, 160g heart of rump, olive oil, salt, pepper. Ratatouille: 1 green pepper, 1 red pepper, 1 yelow pepper, 2 cloves garlic, olive oil.

Cut the meat into large chunks of the value of a mouthful. In a bowl, combine olive oil (3 tbsp), fresh thyme, meat, season, and mix. Cover with plastic wrap and marinate 1 hour. Make the skewers under the broiler or a la plancha hang for 5 minutes en each side.

Prepare ratatouille: clean and cut peppers into beautiful little dice, put boiling water on them, drain and place in a skillet over high heat with garlic and olive oil, season, cover and cook for 10 minutes. Spread over 4 bowls, posser a skewer on each and serve hot.