| 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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