Roasted lamb with red pepper,couscous, cream, spinach and ratatouille tower

Recipe from: 2/1/2007 12:00:00 AM

Ingredients 13
Servings 1
Time

Ingredients

  • 5
    ml
    rosemary, chopped
  • 5
    ml
    thyme, chopped
  • 5
    ml
    chervil, chopped
  • 20
    g
    breadcrumbs
  • 20
    g
    butter
  • 1
    red pepper
  • 200
    g
    couscous cooked
  • 60
    ml
    parmesan cheese, grated
  • 50
    g
    spinach, chopped
  • 20
    g
    cream
  • half an onion chopped
  • half an aubergine, chopped
  • 100
    g
    baby marrow, chopp
 

Method

 
1. Preheat the oven to 200 degrees. For the herb crust, mix rosemary, thyme, chervil, breadcrumbs and butter, and blend together. Roll out on wax paper, placing another sheet of wax paper on top, and freeze.
2. Season the lamb and sear off. Roll the herb crust mixture out so that it fits on the racks.
3. In the oven, roast the red pepper before peeling,de-seeding and blending to a paste.
4. Mix couscous with the pepper paste. Add the pepper paste and parmesan cheese.
5. Cook the spinach, add the cream, season to taste.
6. In another saucepan, add the onion, aubergine and baby marrow, and cook until tender.
7. Cook the lamb in the oven until medium rare.
8. Arrange the baby marrow, couscous and cream spinach in a ring mould and place in the centre of your plate.
9. Arrange the lamb so it leans up against the tower.
 

Read more on: bake  |  lamb
 

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