Roast Leg of Somerset Lamb with Ratatouille, Courgette and Fine Green Beans

Roast Leg of Lamb - The Castle Hotel Kitchen

Mains Recipes, Recipes | 19th February 2015 | By


1 leg of lamb
500g fine beans
1 courgette
1 courgette
1 baby courgette and flower
1 aubergine
2 large banana shallots
1 of each pepper
6 plum tomatoes
1 head garlic
salt and pepper
200ml chicken stock


  1. Tie leg of lamb and sear in pan, then place in preheated, 180° oven for 60 minutes.
  2. Finely dice the aubergine, courgette and peppers.
  3. Dice up 1 of the shallots and sweat down in a frying pan.
  4. Add the peppers, then the courgette and, 30 seconds later, the aubergine.
  5. Season well and leave in a colander to drain.
  6. Roughly chop the tomatoes and other shallot, sweat down in a pan with a clove of chopped garlic.
  7. Add the chicken stock and leave to simmer for 20 minutes, then blend sauce making sure its quite thick. Mix in a bowl with courgette, aubergine and peppers.
  8. Boil a small pan of water, seasoned with salt.
  9. Top and tail the fine beans, and add to water for 3 minutes, then straight out of the water into iced water to refresh. To reheat add butter to pan, pop in the beans and heat for 1 minute.
  10. Blow the courgette flower to open up and pinch out the middle. Remove the fingers around the outside and then stuff with the ratatouille mix.
  11. Cut the baby courgette off the bottom of the flower and roast off in a hot pan along with the flower, keep turning the flower.


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