Recipe and Method Serves 4

Meat Vegetables Provencal

Rosemary & Goats Cheese Mash Aubergine Crisp

Method

Meat

Remove the eye of the rack from the rack and trim any sinews'.

Chop all herbs up with fresh breadcrumbs

Vegetable Provencal

This is a dry ratatouille is being used as the vegetable accompaniment but also as a garnish for the lamb.

Ø Heat Olive oil in a pan. Sweat off the onions and peppers until they soften, then add the courgettes and aubergine

Ø Add the garlic and some sugar

Ø Add the tomato puree and white wine.

Ø Cook gently for 10 mins

Rosemary & Goats Cheese Mash

Goats Cheese can be strong and overpowering so chose a mild cheese and taste it before you season it otherwise it can be quite salty.

Ø Wash and peel your potatoes and boil them for 25mins or until cooked.

Ø Strain and mash them.

Ø Heat the butter, cream and rosemary in a pan. Reduce mixture till thick.

Ø Add mash potatoes to the pan and beat in the goats' cheese using a wooden spoon.

Ø Taste it and check the seasoning.

Sauce

Ø Deglaze the pan the loin of lamb was sealed in and then add some red wine and shallots. Thicken with butter cubes and serve beside the lamb.

Bon Appettite!!