About the Recipe
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
Ingredients
For the Lamb
2 Fillets of Lamb (about 300 g each)
1 Tbsp Rapeseed Oil
Sea Salt & freshly Ground Black Pepper
For the Mint Sauce
15g Mint, chopped
2 Tsp Caster Sugar
2 Tbsp boiling Water
2 tbsp White Wine Vinegar
For the Courgettes Provençale
3 Courgettes
Rapeseed Oil for cooking
4 Rosemary sprigs, leaves picked and chopped finely
Sea Salt & freshly Ground Black Pepper
2 Tbsp Balsamic Vinegar
175g Cherry Tomatoes, halved
Few Basil leaves, torn
For the Pommes Boulangère
3 Maris piper potatoes
2 Spanish onions (finely sliced)
200g unsalted butter (melted)
1 Tsp Thyme leaves
Sea Salt and freshly Ground Black Pepper
Preparation
Preheat the oven to 200 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 Boulangère
In a pan, cook the sliced onions in a little of the butter until soft and golden brown. set aside.
Line a small tray or dish with greaseproof paper. (tray needs to have a depth of at least2”).
Brush the greaseproof paper with a little of the thyme butter.
Using a mandolin, thinly slice the potatoes and lay then neatly to cover the tray.
Season with a little salt and pepper and drizzle a little more thyme butter on top.
Repeat these 3 times
Spread the onion mixture on top of the 4th layer of potato and spread it out evenly
Continue as before with 4 more layers of potato slices seasoning as you go.
Cover the top layer with a piece of greaseproof paper and cook in the oven for 35-40 minutes
Remove from oven and allow to cool
Place a similar tray the same size on top and add a weight to press the boulangère and chill in the fridge. Once chilled and set, cut the boulangère into 4 equal squares or rectangles
When ready to serve
In a non-stick pan, heat a little oil, and gently fry the pieces of boulangère until golden brown, turning only once
Remove from the pan and keep warm.
For the Courgette Provençale
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