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