Lamb fillets provencale
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Lamb Fillets | |
| 150 | millilitres | Olive Oil |
| 3 | Cloves Garlic | |
| 1 | Sprig Fresh Rosemary | |
| 1 | Red Pepper; (deseeded and | |
| ; chopped into small | ||
| ; dice) | ||
| 1 | Green Pepper; (deseeded and | |
| ; chopped into small | ||
| ; dice) | ||
| 1 | Aubergine; (chopped into small | |
| ; dice) | ||
| 2 | Courgettes; (chopped into small | |
| ; dice) | ||
| 200 | millilitres | Lamb Stock; (with Madeira) |
| 1 | Sprig Fresh Mint or Chervil | |
| 100 | millilitres | Red Wine |
| 2 | Potatoes; (grated) | |
| 1 | teaspoon | Paprika Pepper |
| Salt | ||
Directions
ROSTI
1. In 3 separate frying pans, sweat off the peppers, aubergine and courgettes in a little oil in hot pans.
2. Prepare rosti by squeezing out grated potato in a cloth and frying in vegetable oil in a hot pan inside 4 inch rings until golden and crisp.
3. Remove lamb from the marinade and griddle on a hot griddle pan for 3 minutes. Season well.
4. Heat the lamb stock with the red wine and reduce slightly. Season.
5. Turn over lamb and griddle other side for 2 / 3 minutes. Leave to rest away from heat.
6. Slice lamb thinly and arrange on each rosti.
7. Mix the vegetables together to form a ratatouille and place a few in the middle of each rosti.
8. Scatter the remainder of ratatouille around each lamb rosti and serve the sauce over.
9. Garnish with a sprig of fresh mint or chervil.
Converted by MC_Buster.
NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.