Lamb Cutlets with Ratatouille and Goat Cheese Mashed Potatoes
- For the lamb cutlets
- 4 Lamb cutlets (each about 1.5 cm thick)
- 1 tablespoon vegetable oil
- For the mashed potatoes
- 800 kilograms starchy potatoes
- 100 milliliters milk
- 1 tablespoon butter
- 1 garlic
- 1 tablespoon olive oil
- 200 grams Goat cheese
- 1 sprig Basil
- freshly grated Nutmeg
For mashed potatoes, peel potatoes and cook in boiling, salted water over medium heat for about 20 minutes until tender.
For the ratatouille, rinse tomatoes, drain and pat dry and remove stem and cut into slices. Rinse eggplant, drain and wipe dry and cut into slices and season with salt and allow excess liquid to drain and wipe dry with paper towel. Cut eggplant slices into cubes. Peel shallot and chop finely. Heat oil in a pan and cook vegetables. Add tomato paste and season with marjoram, basil, salt and pepper. Add broth to pan and cook for about 5 minutes. Reduce heat to low and keep warm.
Drain potatoes and collect a portion of cooking water. Heat milk and butter. Mash potatoes with a potato masher. Stir hot milk and butter into mashed potatoes. If needed, stir in a little cooking water. Season with salt, pepper and freshly grated nutmeg.
Peel garlic and chop very finely. In a frying pan, heat olive oil and lightly sauté garlic for 2-3 minutes. Mix garlic and goat cheese and mix into mashed potatoes. Season with salt and pepper and sprinkle with chopped basil.
Cook lamb cutlets in pre-heated grill pan for about 1 minute on each side and garnish with basil and marjoram. To serve, arrange lamb cutlets, mashed potatoes and ratatouille on a plate.