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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