Saddle of Lamb Puff Tart

Name: Saddle of Lamb Puff Tart
Total time: 1 h 40 min
Yield: 4
Ingredients: 2 yellow Bell pepper (chopped); 1 zucchini (sliced); 1 Eggplant (chopped); 2 onions (sliced); 3 tablespoons olive oil; 1 Garlic clove (crushed); 4 sheets Puff pastry (approx. 30 x 30 cm each); 3 tablespoons melted butter; butter (to grease the dishes); 4 tomatoes (peeled and diced); 2 sprigs thyme (chopped); 21 ounces Rack of lamb (trimmed, ready to cook); 2 tablespoons olive oil; 2 Garlic cloves (finely chopped); 2 sprigs rosemary (chopped); 0.667 cup cream; 0.375 cup vegetable stock; 3 egg yolks; 1 tablespoon white balsamic vinegar

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Difficulty:

moderate

Difficulty

Preparation:

45 min.

Preparation

ready in 1 hr 40 min.

Ready in

Calories:

1044

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	1,044 kcal	(50 %)
Protein	50.93 g	(52 %)
Fat	74.6 g	(64 %)
Carbohydrates	48.96 g	(33 %)
Sugar added	0 g	(0 %)
Roughage	8.26 g	(28 %)

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more nutritional values

Vitamin A	464.75 mg	(58,094 %)
Vitamin D	0.64 μg	(3 %)
Vitamin E	3.04 mg	(25 %)
Vitamin B₁	0.62 mg	(62 %)
Vitamin B₂	1.02 mg	(93 %)
Niacin	24.98 mg	(208 %)
Vitamin B₆	1.42 mg	(101 %)
Folate	134.52 μg	(45 %)
Pantothenic acid	2.38 mg	(40 %)
Biotin	14.21 μg	(32 %)
Vitamin B₁₂	2.52 μg	(84 %)
Vitamin C	85.12 mg	(90 %)
Potassium	1,397.85 mg	(35 %)
Calcium	130.16 mg	(13 %)
Magnesium	103.3 mg	(34 %)
Iron	6.11 mg	(41 %)
Iodine	27.27 μg	(14 %)
Zinc	5.06 mg	(63 %)
Saturated fatty acids	28.14 g
Cholesterol	371.97 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

For the tartlets: 2
yellow Bell pepper (chopped); 1
zucchini (sliced); 1
Eggplant (chopped); 2
onions (sliced); 3 tablespoons
olive oil; 1
Garlic clove (crushed); 4 sheets
Puff pastry (approx. 30 x 30 cm each); 3 tablespoons
melted butter; butter (to grease the dishes); 4
tomatoes (peeled and diced); 2 sprigs
thyme (chopped)

Plus: 21 ounces
Rack of lamb (trimmed, ready to cook); 2 tablespoons
olive oil

For the sabayon: 2
Garlic cloves (finely chopped); 2 sprigs
rosemary (chopped); ⅔ cup
cream; ⅜ cup
vegetable stock; 3
egg yolks; 1 tablespoon
white balsamic vinegar

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Preparation steps

Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.

Fry the vegetables in the oil and season with salt and ground black pepper. Add the garlic and spread everything onto a baking tray. Roast for 15-20 minutes, turning occasionally. Turn the oven down to 190°C (170°C in a fan oven), 375°F, gas 5.

Place the pasty sheets next to each other and spread thinly with butter. Place them on top of each other and cut into quarters. Grease 4 tartlet dishes (approx. 11 cm ?) and place a piece of pastry in each one allowing the edge to spill over a little.

Mix together the tomatoes and the roasted vegetables, add the thyme and season with salt and ground black pepper. Place the mixture on top of the pastry and bake for 20-25 min.

Season the meat with salt and ground black pepper and fry in hot oil on all sides on a high heat. Roast for 5 min until medium rare.

To make the sabayon, mix together the garlic, rosemary, cream and stock and heat well until reduced to about half.

Beat the egg yolks and the vinegar in a bain-marie and puree the cream mixture. Gradually add it to the egg yolk mixture, beating continuously until the mixture is flight and frothy. Season with salt and ground black pepper.

Removed the tartlets from the oven, slice the meat and arrange on the ratatouille served with the sabayon.