Fillet of Lamb with Courgettes Provençale & Pommes Boulangère

For the Lamb

2 Fillets of Lamb (about 300 g each)

1 Tbsp Rapeseed Oil

Sea Salt & freshly Ground Black Pepper

For the Mint Sauce

15g Mint, chopped

2 Tsp Caster Sugar

2 Tbsp boiling Water

2 tbsp White Wine Vinegar

For the Courgettes Provençale

3 Courgettes

Rapeseed Oil for cooking

4 Rosemary sprigs, leaves picked and chopped finely

Sea Salt & freshly Ground Black Pepper

2 Tbsp Balsamic Vinegar

175g Cherry Tomatoes, halved

Few Basil leaves, torn

For the Pommes Boulangère

3 Maris piper potatoes

2 Spanish onions (finely sliced)

200g unsalted butter (melted)

1 Tsp Thyme leaves

Sea Salt and freshly Ground Black Pepper

Preheat the oven to 200 C

For the Fillet of Lamb

Season well with Sea Salt & freshly Ground Black Pepper

Place the fillets in a roasting tin, drizzle over the Oil and roast for 15 minutes

Remove the Lamb from the oven and leave to rest, covered in a warm place for 5-10 minutes

Carve the Lamb just before serving

For the Mint Sauce

Combine the Mint leaves with the Sugar in a bowl

Add the boiling Water

Add the White Wine Vinegar, mix and leave to stand for 30 minutes before serving

For the Pommes Boulangère

In a pan, cook the sliced onions in a little of the butter until soft and golden brown. set aside.

Line a small tray or dish with greaseproof paper. (tray needs to have a depth of at least2”).

Brush the greaseproof paper with a little of the thyme butter.

Using a mandolin, thinly slice the potatoes and lay then neatly to cover the tray.

Season with a little salt and pepper and drizzle a little more thyme butter on top.

Repeat these 3 times

Spread the onion mixture on top of the 4th layer of potato and spread it out evenly

Continue as before with 4 more layers of potato slices seasoning as you go.

Cover the top layer with a piece of greaseproof paper and cook in the oven for 35-40 minutes

Remove from oven and allow to cool

Place a similar tray the same size on top and add a weight to press the boulangère and chill in the fridge. Once chilled and set, cut the boulangère into 4 equal squares or rectangles

When ready to serve

In a non-stick pan, heat a little oil, and gently fry the pieces of boulangère until golden brown, turning only once

Remove from the pan and keep warm.

For the Courgette Provençale

Cut the Courgettes on a diagonal into 0.5 cm thick slices

Heat a little Oil in a large frying pan

Add the Courgettes with the Rosemary and saute for 2-3 minutes, seasoning well and adding the Balsamic Vinegar

Tip in the Cherry Tomatoes and cook for about 4-5 minutes

Allow to cook until the Courgettes and Tomatoes have just begun to soften

Add the torn Basil leaves

To Serve

Divide the Potatoes between the 2 serving plates

Add the Lamb fillet slices

Spoon the Courgettes and Tomatoes to one side

Drizzle the Mint Sauce over the Lamb

Spoon the Courgette cooking juices around