Double loin of lamb with a lemon and mint stuffing on rustic ratatouille

servings4
4 hours 20 minutes

Ingredients

Roast lamb

  • 200g of lamb mince
  • 1 lemon, zested
  • 1 handful of fresh mint, freshly chopped
  • 1 half saddle of lamb, bones removed
  • 25ml of olive oil
  • 25g of unsalted butter
  • salt
  • black pepper, freshly ground

Ratatouille

  • 1 red onion, peeled and cut into wedges
  • 1 aubergine, cut into pieces
  • 1 yellow pepper, cut into pieces
  • 1 red pepper, cut into pieces
  • 2 courgettes, cut into pieces
  • 1 garlic clove, roughly chopped
  • 150ml of olive oil
  • 225g of cherry tomatoes
  • 1 tbsp of basil, roughly chopped
  • salt
  • black pepper, freshly ground

Olive oil mash

  • 100ml of whole milk
  • 2 garlic cloves, peeled and finely chopped
  • 1 sprig of fresh thyme
  • 1 sprig of fresh rosemary
  • 300g of Vivaldi potatoes, peeled and chopped
  • 100ml of olive oil
  • salt
  • black pepper, freshly ground

Lamb jus

  • 50ml of olive oil
  • 4 lamb bones
  • 1 onion, peeled and finely chopped
  • 2 carrots, peeled and chopped
  • 1 celery stick
  • 1 leek, trimmed and chopped
  • 2 garlic cloves
  • 1 bouquet garni
  • 250ml of red wine
  • 2.5l chicken stock

Method

1
For the roast lamb jus, heat the olive oil in a large pan over a medium heat. Add the lamb bones and fry for 4-5 minutes, or until browned all over. Add the onion, carrots, celery and leek and fry for 3-4 minutes, or until golden-brown
  • 50ml of olive oil
  • 4 lamb bones
  • 1 onion
  • 1 celery stick
  • 2 carrots
  • 1 leek
2
Add the garlic, bouquet garni, wine and stock, stir well and bring to the boil. Skim off any foam that rises to the surface using a skimmer, then reduce the heat to a simmer. Simmer over a low to medium heat for up to four hours, skimming off the foam from time to time
  • 2 garlic cloves
  • 1 bouquet garni
  • 250ml of red wine
  • 2.5l chicken stock
3
When the stock has simmered for four hours, strain into a large clean pan and boil until reduced to a syrupy consistency. Set aside until needed
4
For the lamb with lemon and mint stuffing, mix together the lamb mince, lemon zest and mint in a bowl until well combined. Season to taste with salt and freshly ground black pepper
  • 200g of lamb mince
  • 1 lemon
  • 1 handful of fresh mint
  • salt
  • black pepper
5
Preheat the oven to 200ºC/Gas mark 6. Remove the loins from the saddle, reserving the rectangle of fat. Lay the two loins side by side on the rectangle of fat and spread the lemon, mint and mince stuffing mixture over the loins. Bring the edges of the fat up over the lamb loins and stuffing then tie securely with string to make a neat parcel
  • 1 half saddle of lamb
6
Heat the oil and butter in a frying pan over a medium heat. When the butter is foaming, add the lamb parcel and fry for 4-5 minutes, turning occasionally, until golden-brown all over
  • 25g of unsalted butter
  • 25ml of olive oil
7
Place the browned lamb parcel onto a wire rack, then transfer the wire rack to a roasting tin. Season the lamb parcel with salt and freshly ground black pepper
  • salt
  • black pepper
8
Roast in the oven for 15-20 minutes (for pink meat) or for up to 30 minutes if you prefer your lamb medium to well done. Remove from the oven, cover with aluminium foil and set aside to rest in a warm place
9
For the ratatouille, mix together the onion, aubergine, peppers, courgette, garlic and olive oil until well combined. Season to taste with salt and freshly ground black pepper. Transfer the mixture to a roasting tray and roast in the oven for 10-12 minutes, or until softened and beginning to turn golden-brown
  • 1 red onion
  • 1 yellow pepper
  • 1 aubergine
  • 1 red pepper
  • 2 courgettes
  • 1 garlic clove
  • 150ml of olive oil
  • salt
  • black pepper
10
Add the cherry tomatoes and basil and stir well to combine. Return the mixture to the oven and cook for a further 20 minutes, or until the vegetables are just tender. Season to taste with salt and freshly ground black pepper
  • 225g of cherry tomatoes
  • 1 tbsp of basil
11
For the olive oil mash, bring the milk, garlic, thyme and rosemary to the boil in a pan stirring well. Remove the pan from the heat and cover. Set aside for 10-15 minutes to allow the flavours to infuse, then strain the liquid
  • 100ml of whole milk
  • 2 garlic cloves
  • 1 sprig of fresh thyme
  • 1 sprig of fresh rosemary
12
In a separate pan, boil the potatoes in salted water for 10-15 minutes or until tender. Drain well and return to the heat for a few seconds to drive off any excess moisture. Mash using a potato masher or ricer
  • 300g of Vivaldi potatoes
  • salt
13
In a separate pan, bring the strained milk mixture and olive oil to the boil slowly. When the mixture is boiling, pour it over the mashed potatoes a little at a time, whisking vigorously until all of the liquid has been incorporated into the mashed potatoes and the mixture is smooth
  • 100ml of olive oil
14
To serve, carve the roast lamb into thick slices. Spoon the ratatouille into the centre of four serving plates and spoon a portion of olive oil mash alongside. Place the lamb slices on top of the ratatouille and drizzle over the lamb jus