Lamb with ratatouille of vegetables
Instructions
Take oven roasting the loins of lamb, seasoned with thyme, 4 tablespoons of olive oil, salt, pepper.
Aside, frying pan, Cook the mixture of vegetables cut into thin slices, soffriggendole in a knob of butter; eventually, flavour with salt, pepper and chopped aromatic.
Saute the prunes in a base of butter and shallots, fiammeggiatele with the Armagnac, then serve in serving dish veiled with the cooking of lamb, along with ratatouille of vegetables and lamb cutlets reduced.
Ingredients and dosing for 4 persons
- 600 g of boneless lamb loins
- 100 G = = Zucchini
- 100 g of carrots
- 100 g of potatoes
- 16 prunes
- 4 sprigs of thyme
- 1 shallot
- 1 tablespoon of marjoram, parsley and chopped sage
- Olive oil extra virgin
- Butter
- Armagnac
- Peppercorns
- Salt