Home
Ingredient
Fillet of lamb with ratatouille and Jersey Royal potatoes
Introduce
Chef :
John AFillet of lamb with ratatouille and Jersey Royal potatoes
Just a standard pan-roast (mine was inspired by a Great British Chefs recipe), plus boiled potatoes and my Rough and Ready Ratatouille (See Cookpad recipe) to which a few chestnut mushrooms had been added.
Ingredient
Food ration :
4 servingsCooking time :
50-55 minutes including prep
800 g
lamb fillet
1/2 tsp
dried rosemary
Cooking instructions
* Step 1
Season the lamb fillet and sprinkle on the rosemary.
* Step 2
At step 4 of the ratatouille (-15 minutes), put the potatoes on to boil in salted water.
* Step 3
With 10 minutes to go, bring the butter and rapeseed oil to a high heat in a sauté pan and add the lamb fillet. Cook for 3/5 minutes (depending upon how rare you like it), basting several times.
* Step 4
Remove the sauté pan from the heat, cover with foil and rest for 5 minutes.
* Step 5
Carve the meat into medallions and serve with the vegetables.
Note: if there is a photo you can click to enlarge it
Tag
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Similar dishes
Copyright © 2024 Cookcic