Recipe of Speedy Fillet of lamb with ratatouille and Jersey Royal potatoes

Hello everybody, it's me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Prepare Speedy Fillet of lamb with ratatouille and Jersey Royal potatoes. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Fillet of lamb with ratatouille and Jersey Royal potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fillet of lamb with ratatouille and Jersey Royal potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fillet of lamb with ratatouille and Jersey Royal potatoes is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fillet of lamb with ratatouille and Jersey Royal potatoes estimated approx 50-55 minutes including prep.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Fillet of lamb with ratatouille and Jersey Royal potatoes using 8 ingredients and 5 steps. Here is how you can achieve that.

Just a standard pan-roast (mine was inspired by a Great British Chefs recipe), plus boiled potatoes and my Rough and Ready Ratatouille (See Cookpad recipe) to which a few chestnut mushrooms had been added.

Ingredients and spices that need to be Prepare to make Fillet of lamb with ratatouille and Jersey Royal potatoes:

1. My Rough & Ready Ratatouille in your chosen quantity with 100 g sliced chestnut mushrooms added
2. 1 large knob unsalted butter
3. 1 tbsp rapeseed oil (cold-pressed recommended)
4. 800 g lamb fillet
5. Salt
6. Ground black pepper
7. 1/2 tsp dried rosemary
8. 300 g Jersey potatoes, halved if large enough

Steps to make to make Fillet of lamb with ratatouille and Jersey Royal potatoes

1. Season the lamb fillet and sprinkle on the rosemary.
2. At step 4 of the ratatouille (-15 minutes), put the potatoes on to boil in salted water.
3. With 10 minutes to go, bring the butter and rapeseed oil to a high heat in a sauté pan and add the lamb fillet. Cook for 3/5 minutes (depending upon how rare you like it), basting several times.
4. Remove the sauté pan from the heat, cover with foil and rest for 5 minutes.
5. Carve the meat into medallions and serve with the vegetables.

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