INGREDIENTS

INSTRUCTIONS

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 1/8" 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.

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