Friday 12 June 2009

Recipe - Boneless Lamb Loin Fillets with Rosemary Potato Wedges and Sort-of-Ratatouille

This is the first recipe I post where I use stuff from my organic veg box. It's a fairly easy recipe, there isn't much hand holding or active cooking involved.

Why do I call it Sort-of-Ratatouille? It's because it sort of looks a bit like a ratatouille, it very much taste like one but I'm not sure if I'm cooking it the 'proper' way. It does however taste good and I'm happy with it.

I won't give any timings on the lamb since everyone's taste is different. As a reference though, I had mine in for 15 minutes. I think it was done just a bit too much, as you can see from the picture. Next time I'll probably try around 12 minutes.

Over to the recipe...

Ingredients (4 servings)
4 Boneless Trimmed Lamb Loin Fillets

Rosemary Potato Wedges
1 - 2 potatoes per person, washed (not peeled) and cut into wedges
A couple of sprigs of rosemary
A couple of garlic cloves, no need to peel them
Olive oil

250g cherry tomatoes, quartered
1 - 2 onions, cut into wedges
1 - 2 courgettes, halved lengthways and sliced
1 - 2 red peppers, sliced
Olive oil
Fresh basil leaves, roughly torn
Water, if needed

Pre-heat the oven to 200c.

Put the potatoes, salt, pepper, garlic cloves and olive oil in a non-reactive bowl - toss well.

Put the potatoes on some tin foil on a baking sheet, top with the rosemary and shove it into the oven.

The potatoes are to cook for 45 minutes. However, remove them from the oven when you got about 15 minutes left to turn and add on the seasoned lamb fillets and let cook together. Remove from oven and let it the meat rest for 10 minutes or so before slicing and serving.

In the meantime add the tomatoes and onions to a pan and give it a good glug of olive oil. Cook this on a very low heat until the tomatoes starts to break down.

When the tomatoes is breaking down, give them a mashing hand with a wooden spoon. Add the courgette and pepper and let it all simmer for about 10 minutes. If it turns a bit too solid and gloopy - -add some water. Season to taste. Re-heat if needed if you get this done before the potatoes and lamb.


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// Mike