Fillet of lamb with ratatouille and Jersey Royal potatoes

Name: Fillet of lamb with ratatouille and Jersey Royal potatoes
Total time: 3300 s
Yield: 4 servings
Cuisine: British
Ingredients: My Rough & Ready Ratatouille in your chosen quantity with 100 g sliced chestnut mushrooms added; 1 large knob unsalted butter; 1 tbsp rapeseed oil (cold-pressed recommended); 800 g lamb fillet; Salt; Ground black pepper; 1/2 tsp dried rosemary; 300 g Jersey potatoes, halved if large enough

John A @JohnA

Essex

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.

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Ingredients

50-55 minutes including prep

4 servings

My Rough & Ready Ratatouille in your chosen quantity with 100 g sliced chestnut mushrooms added
1large knob unsalted butter
1 tbsprapeseed oil (cold-pressed recommended)
800 glamb fillet
Salt
Ground black pepper
1/2 tspdried rosemary
300 gJersey potatoes, halved if large enough

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Steps

50-55 minutes including prep

1

Season the lamb fillet and sprinkle on the rosemary.
2

At step 4 of the ratatouille (-15 minutes), put the potatoes on to boil in salted water.
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.
4

Remove the sauté pan from the heat, cover with foil and rest for 5 minutes.
5

Carve the meat into medallions and serve with the vegetables.

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Cooksnaps

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John A @JohnA

on May 09, 2021 12:56

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.