John Myers
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Lamb Fillet with Ratatouille and Mashed Potatoes
The perfect lamb fillet with ratatouille and mashed potatoes recipe with a picture and simple step-by-step instructions.
Lamb fillet:
- 10 Pc. Lamb fillet
- 100 ml Olive oil
- 2 Pc. Garlic cloves
- 2 Pc. Rosemary sprigs
- Salt
- Pepper
Ratatouille:
- 2 Pc. Red peppers
- 1 Pc. Yellow peppers
- 2 Pc. Zucchini
- 1 packet Tomato paste
- 2 Pc. Onions
- 2 Pc. Garlic cloves
- 500 ml Tomatoes happened
- Salt
- Pepper
- 1 bunch Basil
- 1 tbsp Chopped rosemary
Mashed potatoes:
- 1 Pc. Sweet potato
- 2 kg Potatoes
- 250 g Butter
- 100 ml Milk
- 1 pinch Nutmeg
- Salt
- Pepper
Lamb fillet:
- In a freezer bag, squeeze the garlic cloves and add the olive oil. Then add the rosemary and salt / pepper. Then add the lamb fillets and knead well. Then put in the refrigerator for at least 2 hours (better overnight).
- Briefly sear the lamb fillets in a pan over high heat (approx. 1 minute per side). Finally, put the lamb fillets in an ovenproof dish in the preheated oven and let them steep for 15 to 20 minutes at 70 ° C.
Ratatouille:
- First cut the peppers, zucchini, onions and garlic into cubes. Then fry the peppers and onions in the pan for about 3 minutes. Then add the zucchini cubes and fry them too. Sear it if you stir it several times. After another 5 minutes add the garlic and sauté with it. Now put the tomato paste in the pan and let it roast. Then deglaze with the tomato puree and add the rosemary. Season to taste with salt and pepper. Let everything simmer over a low heat for about 20 minutes. Just before serving, add the basil.
Mashed potatoes:
- Peel the sweet potato and potatoes, cut into cubes and cook in a large saucepan for about 15 minutes. Drain the water and put the potatoes through a potato press. Add the butter and milk and mix with a whisk. Finally, season with salt, pepper and nutmeg.
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