| Loin of lamb, Provençal vegetable couscous and potato crispy |
By Shona and Jeremy Wares
“Perthshire lamb is absolutely fantastic with no fat on the loin. You can buy the couscous and ratatouille ready prepared but try to source good lamb from a butcher.”
Ingredients:
2 lamb loins
2 cloves garlic, crushed
1 sprig rosemary
1 sprig thyme
2 tbsp olive oil
2 portions ratatouille
2 portions couscous
For potato crispies:
2 large potatoes
Olive oil to coat
Salt and pepper
For Niçoise sauce:
1 small shallot, chopped
2 tbsp olive oil
3 black olives, chopped
1 sprig rosemary, chopped
2 tbsp tomato concasse (or peeled, seeded and chopped tomatoes)
Preheat oven to 190C, 375F or gas mark 5.
Marinade lamb in garlic, herbs and oil.
If you like, make your own ratatouille by roasting chopped aubergine, red pepper, celery, red onion, courgette, tomato, garlic and herbs until soft or gently heat ready-made.
Make up couscous according to pack instructions, adding some fried
diced vegetables, if liked. Season with salt and black pepper and mix through
a little olive oil to separate grains.
Keep warm.
To make each potato crispy, thinly slice potato on a slicer. Toss slices in olive oil to coat and season with salt and freshly ground black pepper. Arrange in a 15 cm/6 inch ovenproof frying pan in an overlapping circle (as shown in photograph). Cook in oven for six to eight minutes or until golden brown. Keep warm.
Fry lamb in a small pan for a couple of minutes until browned and then roast in oven for five minutes. Rest for three minutes then cut into slices.
Make Niçoise sauce by cooking shallot in oil until soft, adding olives, rosemary and tomatoes.
Press some couscous into a small bowl or cup and invert onto serving plate. Surround with lamb slices and ratatouille and top with potato crispy as pictured. Finish with sauce.
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