A traditional family roast with an intriguing twist. A deliciously different way to serve lamb that's quick and simple to prepare. Perfect served with Gratin Dauphinois.
Ingredients
- 1 medium sized leg of lamb
- Salt and coarse ground black pepper
- 6 tbsp extra virgin olive oil
- 2 onions, peeled and roughly chopped
- 4 cloves garlic, peeled
- chopped or crushed
- 1 large courgette, washed and cubed
- 1 small aubergine, cubed, skin and all
- 2 jars roasted peppers, drained and roughly chopped
- 2 pots fresh basil, roughly chopped
- 250g fresh cherry tomatoes, halved
- For the Mint Hollandaise
- 50ml white wine vinegar
- 50ml water
- 200g unsalted butter, small cubes
- 6 medium free-range egg yolks
- 1 pot mint,roughly chopped
- Salt and coarse ground black pepper
Method
- Pre-heat the oven to 200°C, gas mark 6.
- Place the leg of lamb into a baking tray and season well with salt and pepper all over.
- Pop into the pre-heated oven and cook for 1 hour 30 minutes.
- Meanwhile, place the olive oil into a deep saucepan along with the onions and garlic and cook for 10 minutes to soften.
- Place a pan of cold water with a little salt on the stove and bring to the boil.
- Once boiling, add the courgettes and aubergines, bring back to the boil and simmer for 3-4 minutes, and then strain well, so all the moisture is off the veg.
- Add to the onions and garlic and cook for a few minutes, so they all mix together well.
- Add the chopped peppers, basil and cherry tomatoes and warm through for 2-3 minutes then season well with salt and pepper.
- Keep at room temperature.
- Once the lamb has reached the hour and a half time, remove from the oven, tip off the juices and save for your gravy, then cover with foil tightly and leave for 30 minutes.
- Serve the leg of lamb sliced with a nice serving of ratatouille and sauce. The ratatouille can be gently warmed in a microwave oven set to a medium heat.
- Place the vinegar, water and butter into a small pan.
- Warm until the butter has melted, then bring to the boil.
- Place the egg yolks in a liquidiser and turn on to highest setting.
- Next, gradually add the boiling vinegar and butter mixture into the liquidiser in a thin stream, through the lid.
- The egg yolks will cook (due to the boiling mixture) gradually and thicken perfectly.
- Once all in, spoon back into the warm pan, add the chopped mint and stir for 2 minutes and season well with salt and pepper.
- Store in a warm place until ready for use.
