Lamb Fillets Provencale

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Lamb Fillets Provencale Ingredients

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

Instructions for Lamb Fillets Provencale

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.

Main Ingredient: LambCuisine: Uncategorized

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