| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
French |
Main course, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 4 |
|
Lamb Fillets; (small) |
| 3 |
tb |
Olive Oil |
| 1 |
|
Aubergine; (small) |
| 2 |
|
Courgettes; (small) |
| 125 |
g |
French Beans |
| 2 |
|
Tomatoes |
| 100 |
ml |
Olive Oil |
| 1 |
tb |
Cooking Juices from the Lamb |
| 1 |
tb |
Balsamic Vinegar |
| 3 |
tb |
Olive Oil |
|
|
Rosemary |
|
|
Mixed Salad Leaves |
|
|
Salt and Pepper |
INSTRUCTIONS
1. Dice the aubergine and courgettes. Pan fry the aubergine in hot olive
oil for 1 minute and add the courgettes.
2. Season with salt and pepper.
3. Blanch the beans in boiling salted water for 3 minutes.
4. Blanch the tomatoes in boiling water for 10 seconds and refresh. Peel
off the skins, and de-seed, finely chop.
5. Mix all the vegetables together in a dish.
6. Preheat the oven to Gas Mark 8.
7. Sear the lamb in the remaining olive oil and roast in the oven for
approximately 5 minutes. Allow to rest for 3 minutes.
8. Pour into a bowl and cooking juices from the lamb and add the vinegar,
oil and seasoning. Whisk together.
9. Slice the lamb thinly and season.
10. Dress the vegetables and salad leaves and place in the middle of a
plate.
11. Place the lamb around the salad and serve.
Converted by MC_Buster.
NOTES : Chef:Aaron Patterson
Converted by MM_Buster v2.0l.
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