ROAST EASTER LAMB WITH EASY SPRING RATATOUILLE & MINT HOLLANDAISE

A deliciously different way to serve lamb that’s quick and simple to prepare. Perfect with Gratin Dauphinois.

Serves 6-8 people
Preparation time: 30 minutes
Cooking time:  approx. 2 hours in total

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

Method

1.    Pre-heat the oven to 200°C, gas mark 6.
2.    Place the leg of lamb into a baking tray and season well with salt and pepper all over.
3.    Pop into the pre-heated oven and cook for 1 hour 30 minutes.
4.    Meanwhile, place the olive oil into a deep saucepan along with the onions and garlic and cook for 10 minutes to soften.
5.    Place a pan of cold water with a little salt on the stove and bring to the boil.
6.    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.
7.    Add to the onions and garlic and cook for a few minutes, so they all mix together well.
8.    Add the chopped peppers, basil and cherry tomatoes and warm through for 2-3 minutes then season well with salt and pepper.
9.    Keep at room temperature.
10.    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.
11.    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 medium heat.

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

1.    Place the vinegar, water and butter into a small pan.
2.    Warm until the butter has melted, then bring to the boil.
3.    Place the egg yolks in a liquidiser and turn on to highest setting.
4.    Next, gradually add the boiling vinegar and butter mixture into the liquidiser in a thin stream, through the lid.
5.    The egg yolks will cook (due to the boiling mixture) gradually and thicken perfectly.
6.    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.
7.    Store in a warm place until ready for use.

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