Herb Crusted Lamb Loin with Herb Roasted Potatoes and Ratatouille

Herb Crusted Potato

• In a heated medium pan, add butter and potatoes.
• Fry and coat potato with butter.
• Add garlic, herbs and oil set aside from searing the lamb.
• Season with salt and pepper, then roast potatoes in oven for 6 minutes at 190C.
• Garnish with sea salt crystal and fresh ground pepper just before serving.

Herb Crusted Lamb Loin

• Rub lamb loin with chopped garlic, salt and pepper powder.
• In a heated medium pan, add in 2 tablespoons of oil and sear the marinated lamb loin.
• Once all sides are seared, remove loin from pan and roast loins in oven for about 5 minutes at 180C.
• Set aside the pan from searing the lamb, and cool the loins once removed from oven. Mix the herbs and crumbs together, and place them on a flat tray or plate.
• When the lamb has cooled, soak it with beaten egg. Then coat the loins with the herbs and crumb mixture.
• Shallow fry the loins with the remaining clean oil and remove once the crust is crisp and light brown.
• Slice the loins and garnish with sea salt crystal and fresh ground pepper. Please complete part 2 and part 3 before serving.

Ratatouille

• In a heated medium pan, add cooking oil. Then fry white onion, zucchini and eggplant.
• Fry till softened, then add bell peppers.
• Add butter, garlic, herbs, tomato puree and season with salt and pepper.
• Increase the heat, and add blended tomatoes and chicken stock.
• Bring to boil and allow mixture to simmer till vegetables is fully cooked, and the gravy has reduced.
• Garnish with sea salt crystal, extra virgin olive oil and fresh ground pepper just before serving.

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