Roasted Leg of Lamb, Ratatouille, Aubergine, Mint Jus

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Ingredients

• 1 leg of Lamb
• Ratatouille:  
• 1 large Aubergine 
• 4 small baby marrow 
• 2 red peppers 
• 4 large ripe tomatoes 
• 5 tablespoons olive oil 
• 1 medium onion, thinly sliced 
• 3 cloves crushed garlic 
• Small bunch of basil 
• 1 tablespoon red wine vinegar 
• 1 teaspoon sugar 
• Aubergine:
• 6 Baby Aubergine 
• 100g parmesan 
• 100g bread crumbs
• 25ml balsamic vinegar
• Mint Sauce:
• 2 kg Lamb Bones 
• 1 large Onion 
• 2 sticks Celery 
• ½ bulb Fennel 
• 1 clove Garlic 
• 2 sprigs Rosemary 
• 3 Carrots 
• 1 Leek 
• 5 Tomatoes 
• ½ teaspoon Tomato Puree 
• ½ bottle White Wine (dry) 
• 1 ½ litre Veal Stock 
• ¾ litre Chicken Stock 
• Handful of fresh mint

Method

Leg of Lamb:

Pierce holes into the flesh and stuff with garlic and rosemary. Season the outside.

Roast in the oven at 180˚C for 25 minutes per 500g of meat.

Once cooked, cover with foil and rest for 15 minutes before slicing.

Ratatouille:  

Chop the aubergine, baby marrows, and peppers into 1.5 cm bite-sized chunks. Peel and deseed the tomatoes.

Heat 2 tablespoons of olive oil.

Brown the aubergine, marrows, and peppers.

In a separate pan, cook the onion and garlic for 5 minutes until soft. Add the vinegar and sugar, then add the tomatoes and basil.

Cook for 5 minutes, then add the previously roasted vegetables. Cook for another 5 minutes.

Aubergine:

Cut the aubergines in half lengthways. Put them in a very hot pan with olive oil until brown.

Once brown, deglaze with balsamic vinegar and turn over in the pan.

Season, sprinkle with a mix of parmesan and breadcrumbs, and bake until soft.

Mint Sauce:

Roast the bones well to get a good colour and set aside. In a saucepan, lightly caramelise the mirepoix (onion, celery, fennel, garlic, carrots, leek).

Add the tomatoes and tomato purée and cook down to a fondue.

Add the white wine and bring to the boil.

Add the bones and the stocks, and cook until you get a good lamb stock (1 ½ – 2 hours). Strain off and skim well.

Add fresh rosemary and reduce to sauce consistency. Add mint. Pass through muslin and refrigerate.