Lamb Rump served with ratatouille & fondant potatoes
4 x 8oz lamp rump
1 x courgette
1 x red pepper
1 x aubergine
2 x red onion
4 x large tomatoes
1 tbsp x Tomato Puree
4 potatoes, peeled, cut into barrel-shapes using a cookie cutter
75ml/3fl oz chicken or vegetable stock
2 garlic cloves, peeled, crushed lightly with the edge of a knife
2-3 sprigs fresh thyme
sea salt flakes and freshly ground black pepper
Heat oven to 190 degrees
- This needs to be made in advance & re-heated before serving
- Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes.
- Heat some olive oil in a large pan and sauté the red onion and pepper until soft, this will take about 5 minutes.
- Add the courgette, aubergine & tomatoes and continue to sauté until cooked, between 15-20 minutes)
- Finally add the tomato puree and cooked for further couple of minutes & season to taste.
- Peel the potatoes and pat dry with kitchen paper.
- Heat the oil and butter in a flameproof dish, add the potatoes and brown all over – this will take about 5 mins.
- Season well, add the thyme sprigs and stock, and bring to the boil.
- Transfer the dish to the oven, uncovered, and cook for 25-30 mins until the potatoes are tender.
- Trim any excess fat from the top layer of lamb, leaving a little on for cooking.
- Score the top in a criss-cross using a sharp knife. Season well.
- Heat a heavy based non-stick pan until very hot, add 2 tbsp of oil, then cook the lamb, fat-side down.
- Sauté well and turn on all four sides until nicely browned all over (about 4 mins) then remove from pan.
- Roast in the oven for 15-20 mins until cooked to medium, then let the meat rest for 5 mins. Adjust cooking times if you prefer your lamb cooked rare or well done.