Fillet of lamb and ratatouille timbale with a redcurrant sa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Olive oil | ||
| 2 | Lamb fillets; 250 g each | |
| 10 | smalls | Shallots; slightly parboiled |
| 5 | smalls | Garlic cloves |
| 2 | larges | Potatoes; peeled and left |
| ; whole | ||
| 1 | small | Courgette |
| 1 | small | Aubergine |
| ½ | Red pepper; cut into 1/8\" dice | |
| ½ | Green pepper; cut into 1/8\" dice | |
| 1 | small | Onion; finely diced |
| 2 | Sprigs rosemary leaves | |
| 100 | millilitres | Red wine |
| 100 | millilitres | Lamb stock |
| 2 | tablespoons | Redcurrant jelly |
| 50 | grams | Redcurrants |
| 10 | grams | Knob of butter |
| 2 | tablespoons | Tomato puree |
Directions
Preheat oven to 180c.
1 Heat a medium pan, drizzle with two tbsp olive oil and season the lamb fillet with salt and black pepper.
2 Place in the pan and brown all over. Place the lamb onto a baking sheet and cook in the oven for 12 minutes. Keep the pan on one side for the sauce.
3 Using a parisienne cutter, scoop out about 10 pieces of potato and place in a pan of salted boiling water for eight minutes. Cut the courgette and aubergine into ⅛" dice.
4 Heat another medium pan and add a little olive oil. Add the onion, aubergine, courgette and peppers.
5 Soften the ingredients and add 2 tbsp tomato puree. Add 2 tbsp stock to moisten and season with salt and pepper. Cook for two minutes and cool.
6 Heat a small pan and add a knob of butter and a small drizzle of olive oil. Add the garlic cloves and shallots and cook for a minute on a fairly rapid heat until everything is well coloured.
7 Drain the parisienne potatoes through a colander and add to the garlic and shallot mixture.
8 Place the ratatouille mixture into a lightly greased timbale and press down firmly with a dessert spoon. Place the timbale to one side.
9 Remove the lamb from the oven and rest on one side. Return the lamb pan to the heat and add the red wine and some lamb stock.
10 Strip the rosemary and add 2 tbsp redcurrant jelly and reduce until a syrup-like effect. Finally, when the sauce is reduced, add the redcurrants.
11 To serve, turn the timbale upside down and gently tap out into the middle of the serving plate. Arrange the garlic and shallot mixture around the timbale.
12 Slice the lamb and arrange on top of the garlic and shallot mixture.
Spoon the sauce around the edge of the plate and garnish with a sprig of rosemary.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.