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.