Roast Lamb Vegetables
Ingredients
- For the lamb
- 800 grams Lamb loin
- 1 jar lamb stock
- 1 onion
- oregano
- 100 grams coarsely chopped Pistachio
- 2 Tbsps Mustard
- 1 Tbsp olive oil
- For the vegetables
- 1 yellow onion
- Bell pepper (1 red and 1 green)
- 200 grams Zucchini
- 1 small Eggplant
- 2 Beefsteak tomato
- 2 Tbsps olive oil
- ½ tsp peppers
- ½ tsp Tomato paste
- 1 tsp rosemary
- 1 tsp thyme
- ½ tsp Savory
- 2 bay leaves
- 2 cloves
- ¼ l Vegetable broth
- 2 garlic cloves
- paprika
- salt
- For the potatoes
- 1 kilogram Sweet potato
- 1 garlic clove
- 20 grams butter
- 100 grams grated Emmentaler cheese
- salt
- peppers
- Nutmeg
- ½ l Whipped cream
- ¼ l milk
Preparation steps
For the potatoes: Peel, rinse and slice potatoes. Rinse slices with cold water and pat dry.
Preheat oven to 150°C (approximately 300°F).
Rub a gratin dish with garlic and grease with butter. Layer a third of the potatoes on the bottom of the pan. Season with salt, pepper and nutmeg. Sprinkle with a third of the cheese. Add another layer of potatoes and repeat until all ingredients are used
Combine cream and milk and pour over potatoes. Bake for 50 minutes. Increase oven temperature to 220°C (approximately 425°F) and bake until surface is golden brown.
For the vegetables: Peel and dice onion. Rinse peppers, zucchini, eggplant and tomatoes. Core and trim vegetables, as needed, and dice flesh.
Heat oil in a pan. Cook peppers and onions. Puree tomatoes. Add herbs, bay leaves and cloves to pan. Deglaze with vegetable broth and cook briefly.
Add zucchini and eggplant. Press garlic and add to pan. Then add tomato puree and season with paprika and salt. Cover and cook for 2-3 minutes.
For the lamb: Season lamb with salt and pepper. Heat oil in a pan and sear lamb on all sides. Remove and keep warm.
Sauté chopped onion in lamb drippings. Deglaze with stock and simmer until reduced by half. Season with salt, pepper and oregano.
Coat lamb with mustard and pistachios. Roast in an oven preheated to 200°C (approximately 400°F). Remove and keep warm.
Slice lamb and arrange on a plate. Serve with ratatouille and potatoes.
