Name: Lamb Fillets Provencale
Ingredients: 4 Lamb Fillets; 150 ml 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 ml Lamb Stock; (with Madeira); 1 Sprig Fresh Mint or Chervil; 100 ml Red Wine; 2 Potatoes; (grated); 1 ts Paprika Pepper; Salt

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Main course, Here’s one , Earlier1	1	servings

INGREDIENTS

4		Lamb Fillets
150	ml	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	ml	Lamb Stock; (with Madeira)
1		Sprig Fresh Mint or Chervil
100	ml	Red Wine
2		Potatoes; (grated)
1	ts	Paprika Pepper
		Salt

INSTRUCTIONS

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.

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