Fillet of lamb with ratatouille and Jersey Royal potatoes. Season the lamb fillet and sprinkle on the rosemary. A sumptuous collection of lamb recipes from the UK's best chefs including lamb hot pot, roast leg of lamb and lamb tagine. Grilled rack of lamb with crushed Jersey Royals and anchovy butter.
Rub the shoulder of lamb all over with the olive oil and season with salt and pepper. Peel the potatoes and cut out with an olive (ball) cookie cutter. Blanch the tomatoes for a few seconds, drain, peel, quarter, core and cut into cubes. You can have Fillet of lamb with ratatouille and Jersey Royal potatoes using 8 ingredients and 5 steps. Here is how you cook that.
Ingredients of Fillet of lamb with ratatouille and Jersey Royal potatoes
- It’s of My Rough & Ready Ratatouille in your chosen quantity with 100 g sliced chestnut mushrooms added.
- Prepare 1 of large knob unsalted butter.
- You need 1 tbsp of rapeseed oil (cold-pressed recommended).
- Prepare 800 g of lamb fillet.
- Prepare of Salt.
- You need of Ground black pepper.
- It’s 1/2 tsp of dried rosemary.
- Prepare 300 g of Jersey potatoes, halved if large enough.
To serve, place the ratatouille on plate. Cut the lamb, put over the ratatouille and garnish with rosemary. Slow-cooked shoulder of spring lamb with Jersey Royals. Catalan roast chicken, soft Jersey Royal potatoes and sweet red peppers marry together.
Fillet of lamb with ratatouille and Jersey Royal potatoes step by step
- Season the lamb fillet and sprinkle on the rosemary..
- At step 4 of the ratatouille (-15 minutes), put the potatoes on to boil in salted water..
- With 10 minutes to go, bring the butter and rapeseed oil to a high heat in a sauté pan and add the lamb fillet. Cook for 3/5 minutes (depending upon how rare you like it), basting several times..
- Remove the sauté pan from the heat, cover with foil and rest for 5 minutes..
- Carve the meat into medallions and serve with the vegetables..
Wash the potatoes lightly, and be careful not to rub off the skin, as that is where the flavour is. Supermarkets destroy the jersey royal by taking most of the skin off, and have the nerve to charge you extortionate prices for the privilege. This is the first recipe I post where I use stuff from my organic veg box. It's a fairly easy recipe, there isn't much hand holding or active cooking involved. Why do I call it Sort-of-Ratatouille?
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