Fillet of Lamb And Ratatouille Timbale with a Redcurrant Sa
| Yield: | 1 servings |
| Categories: |
| Olive oil | ||
| 2 | Lamb fillets; 250 g each | |
| 10 | sm | Shallots; slightly parboiled |
| 5 | sm | Garlic cloves |
| 2 | lg | Potatoes; peeled and left |
| ; whole | ||
| 1 | sm | Courgette |
| 1 | sm | Aubergine |
| 1/2 | Red pepper; cut into 1/8" dice | |
| 1/2 | Green pepper; cut into 1/8" dice | |
| 1 | sm | Onion; finely diced |
| 2 | Sprigs rosemary leaves | |
| 100 | ml | Red wine |
| 100 | ml | Lamb stock |
| 2 | tb | Redcurrant jelly |
| 50 | g | Redcurrants |
| 10 | g | Knob of butter |
| 2 | tb | Tomato puree |
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