Title: Lamb Fillets Provencale
Categories: Main course, Here's one , Earlier1
Yield: 1 servings

4 Lamb Fillets
150 ml Olive Oil
3 Cloves Garlic
1 Sprig Fresh Rosemary
1 Red Pepper; (deseeded and
; chopped into small
; dice)
1 Green Pepper; (deseeded and
; chopped into small
; dice)
1 Aubergine; (chopped into
-small
; dice)
2 Courgettes; (chopped into
-small
; dice)
200 ml Lamb Stock; (with Madeira)
1 Sprig Fresh Mint or Chervil
100 ml Red Wine

-----------------------------------ROSTI-----------------------------------
2 Potatoes; (grated)
1 ts Paprika Pepper
Salt

1. In 3 separate frying pans, sweat off the peppers, aubergine and
courgettes in a little oil in hot pans.

2. Prepare rosti by squeezing out grated potato in a cloth and frying in
vegetable oil in a hot pan inside 4 inch rings until golden and crisp.

3. Remove lamb from the marinade and griddle on a hot griddle pan for 3
minutes. Season well.

4. Heat the lamb stock with the red wine and reduce slightly. Season.

5. Turn over lamb and griddle other side for 2 / 3 minutes. Leave to rest
away from heat.

6. Slice lamb thinly and arrange on each rosti.

7. Mix the vegetables together to form a ratatouille and place a few in the
middle of each rosti.

8. Scatter the remainder of ratatouille around each lamb rosti and serve
the sauce over.

9. Garnish with a sprig of fresh mint or chervil.

Converted by MC_Buster.

NOTES : Chef:Steven Saunders

Converted by MM_Buster v2.0l.