Double loin of lamb with a lemon and mint stuffing on rustic ratatouille
by Galton Blackiston
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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