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Double loin of lamb with a lemon and mint stuffing on rustic ratatouille
Ingredients
Fresh Meat
- 200g of lamb mince
- 1 half saddle of lamb, bones removed
- 4 lamb bones
Fruit & Vegetables
- 1 lemon, zested
- 1 red onion, peeled and cut into wedges
- 1 aubergine, cut into pieces
- 1 yellow pepper, cut into pieces
- 1 red pepper, cut into pieces
- 2 courgettes, cut into pieces
- 1 garlic clove, roughly chopped
- 225g of cherry tomatoes
- 2 garlic cloves, peeled and finely chopped
- 300g of Vivaldi potatoes, peeled and chopped
- 1 onion, peeled and finely chopped
- 2 carrots, peeled and chopped
- 1 celery stick
- 1 leek, trimmed and chopped
- 2 garlic cloves
Salad & Fresh Herbs
- 1 handful of fresh mint, freshly chopped
- 1 tbsp of basil, roughly chopped
- 1 sprig of fresh thyme
- 1 sprig of fresh rosemary
Oils & Vinegars
- 25ml of olive oil
- 150ml of olive oil
- 100ml of olive oil
- 50ml of olive oil
Dairy
- 25g of unsalted butter
- 100ml of whole milk
Store Cupboard
- salt
- black pepper, freshly ground
- salt
- black pepper, freshly ground
- salt
- black pepper, freshly ground
- 2.5l chicken stock
Spices & Dried Herbs
- 1 bouquet garni
Beverages
- 250ml of red wine
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