"Making each occasion memorable"

 

Recipe and Method       Serves 4

Meat                                                                            Vegetables Provencal

1kg

Rack of lamb

 

2 tbsp

Olive oil

10g

Flat Parsley

 

1

Red Onion

10g

Chives

 

1

Aubergine

10g

Oregano

 

1

Courgette

10g

Thyme

 

3

Peppers Mixed

100g

Fresh Breadcrumbs

 

2 cloves

Garlic

 

Seasoning

 

100g

Tomato puree

 

 

 

70ml

White Wine

 

Rosemary & Goats Cheese Mash                              Aubergine Crisp

50g

Butter

 

100g

Aubergine

50ml

Cream

 

50g

Flour

20g

Fresh Rosemary

 

 

Oil for Deep Frying

30g

Goats Cheese

 

 

 

500g

Potatoes (roosters)

 

 

 

 

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.

 

Item

Preparation Time

Cooking Time

 

 

 

Lamb

7 minutes

7 minutes

Sauce

3 minutes

0 minutes

Vegetables

5 minutes

15 mins

Potatoes

10 minutes

20 mins

 

 

 

Total Timing

25 minutes

42 minutes

 Bon Appettite!!