Fillet of Lamb with Courgettes Provencal & Pommes Boulangere

A roasted fillet of lamb is the perfect showstopper, especially when it comes to dinner parties. The sweet courgettes and impressive tasty pommes boulangere just add to the flavour experience


For the Lamb

2 Fillets of Lamb (about 300 g each)
3 Garlic Cloves, peeled and crushed
1 Tbsp Rapeseed Oil
Sea Salt & freshly Ground Black Pepper

For the Mint Sauce

15 g Mint, chopped
2 Tsp Caster Sugar
2 Tbsp boiling Water
2 tbsp White Wine Vinegar

For the Courgettes Provencal

12 mini Courgettes
Rapeseed Oil for cooking
4 Rosemary sprigs, leaves picked and chopped finely
Sea Salt & freshly Ground Black Pepper
2 Tbsp Balsamic Vinegar
175 g Cherry Tomatoes, halved
Few Basil leaves, torn

For the Pommes Boulangere

300 ml Chicken Stock
3 Thyme sprigs
3 Rosemary sprigs
6 Garlic Cloves, peeled
3 large Onions, peeled and sliced
Rapeseed Oil for cooking
2 large Potatoes, sliced finely using a mandolin
Sea Salt & freshly Ground Black Pepper


Preheat the oven to 200 degrees C

For the Fillet of Lamb

Season well with Sea Salt & freshly Ground Black Pepper
Place the fillets in a roasting tin, drizzle over the Oil and roast for 15 minutes
Remove the Lamb from the oven and leave to rest, covered in a warm place for 5-10 minutes
Carve the Lamb just before serving

For the Mint Sauce

Combine the Mint leaves with the Sugar in a bowl
Add the boiling Water
Add the White Wine Vinegar, mix and leave to stand for 30 minutes before serving

For the Pommes Boulangere

Bring the Stock to the boil with the Thyme, Rosemary and 3 crushed Garlic
Turn off the heat and leave to infuse for 20-30 minutes
Then strain
Finely chop the remaining Garlic cloves
Saute the Onions and chopped Garlic in a little Oil until softened, about 7-8 minutes
Layer the Potatoes and Onions in a large shallow ovenproof dish, seasoning well as you do so between each layer
Finish with a layer of Potatoes on top
Pour in enough Stock to come two thirds up the side of the dish (you may not need it all)
press down the Potatoes and drizzle with a little Oil on top
Bake for about 40 minutes until golden brown in oven at same temperature as for the Lamb

For the Courgette Provencal

Cut the Courgettes on a diagonal into 0.5 cm thick slices
Heat a little Oil in a large frying pan
Add the Courgettes with the Rosemary and saute for 2-3 minutes, seasoning well and adding the Balsamic Vinegar
Tip in the Cherry Tomatoes and cook for about 4-5 minutes
Allow to cook until the Courgettes and Tomatoes have just begun to soften
Add the torn Basil leaves

To Serve

Divide the Potatoes between the 2 serving plates
Add the Lamb fillet slices
Spoon the Courgettes and Tomatoes to one side
Drizzle the Mint Sauce over the Lamb
Spoon the Courgette cooking juices around