Lamb Shoulder Steaks with Ratatouille
"This is a snapshot of the flavors of southern France," says Alex Guarnaschelli, chef at Butter in New York City. She sears lamb steaks to serve alongside a silky ratatouille made with two time-saving ingredients: canned tomatoes and jarred piquillo peppers. Any leftover ratatouille is terrific with eggs for breakfast. Slideshow: More Lamb RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners.