French | Lamb | Main Course
Fillet of Lamb with Courgettes Provençale & Pommes Boulangère
A proper dinner-party centrepiece — rosy roast lamb fillet with garlicky courgettes provençale and buttery, thyme-scented pommes boulangère, finished with a fresh mint sauce. It is a bit of a project, but each element can be prepped ahead, so the final plating is calm and impressive. Restaurant cooking, brought home.
From Recipes to Bank — the original ring binder where this site began, circa 2008.
Why this works
- Roasting the lamb fillet quickly, then resting it, keeps it beautifully pink and tender.
- Layered, pressed and pan-fried pommes boulangère give crisp edges and meltingly soft, oniony potato inside.
- Cooking the courgettes with rosemary and balsamic until just softened keeps them sweet and full of flavour.
- A sharp, fresh mint sauce cuts the richness and lifts the whole plate.
Ingredient notes and swaps
- Lamb fillet (from the loin) is lean and quick; a trimmed rack works for an even grander plate.
- Maris Piper or another floury potato layers best for the boulangère.
- Make the mint sauce fresh; a good shop-bought one will do in a hurry.
- Swap the courgettes for a ratatouille-style mix of Mediterranean vegetables.
Fillet of Lamb with Courgettes Provençale & Pommes Boulangère
FavouriteA roasted fillet of lamb is the perfect showstopper, especially when it comes to dinner parties. The sweet courgettes and impressive tasty pommes boulangere just add to the flavour experience
Ingredients
Method
- 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 pf boulangere 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
For the Lamb
- Place the lamb fillets in a tray and drizzle a little Olive Oil over each
- Pre heat the oven to 180 degrees C
- Roast for approximately 12 minutes
- Allow to rest for at least 10 minutes
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
Nutrition
Notes
When preparing the boulangère, ensure the onions are genuinely soft and golden; rushing this step means they won't melt into the pommes boulangère as intended, affecting the overall texture and flavour.
Avoid overcrowding the pan when sautéeing the courgettes; doing so will steam them rather than give them that lovely caramelised colour and tender bite. Cook in batches if necessary.
Lamb fillets cook quickly, so keep a close eye on them to prevent overcooking. They are best served medium-rare to medium, retaining their succulence and flavour. A meat thermometer can be helpful here.
Avoid overcrowding the pan when sautéeing the courgettes; doing so will steam them rather than give them that lovely caramelised colour and tender bite. Cook in batches if necessary.
Lamb fillets cook quickly, so keep a close eye on them to prevent overcooking. They are best served medium-rare to medium, retaining their succulence and flavour. A meat thermometer can be helpful here.
Tried this recipe?
Let us know how it was!Tips for success
- Get the onions properly soft and golden for the boulangère so they melt into the potato.
- Do not overcrowd the pan when frying the courgettes, or they steam instead of caramelising.
- Lamb fillet cooks fast — aim for medium-rare and rest it well; a thermometer helps.
Make ahead, storage and reheating
- This is designed for getting ahead: the pommes boulangère is made, pressed, chilled and cut in advance, then crisped to serve; the mint sauce and courgettes can be prepped early. Roast and rest the lamb just before plating.
What to serve it with
- The potatoes and courgettes are built in; a glass of good red and perhaps some buttered greens are all you need.
FAQ
What is pommes boulangère? Thinly layered potatoes and onions baked in stock or butter, here pressed and pan-crisped.
How should the lamb be cooked? Medium-rare to medium — roast quickly and rest well for tender, pink meat.
Can I prepare it ahead? Yes — nearly everything can be done in advance; cook the lamb to order.
Can I use a different cut? A trimmed rack of lamb makes an even more impressive version.
Try these next
Raise your game with our Sauces & Stocks guides, browse the Weekend Showstopper collection, then cook more:
Kitchen Atlas
This is a taste of French cooking. Explore the whole cuisine — its story, key ingredients and more of our recipes — in the Kitchen Atlas.
Explore French in the Kitchen Atlas →
