Loin of lamb with stuffed courgettes, dauphinoise potatoes and rosemary Madeira sauce

Method

1. To prepare the saddle; remove the meat from the bones and cut into pieces about 8-9cm in length. Reserve the bones for the sauce.

2. Roll the meat pieces in the finely chopped herbs. Wrap tightly in cling film to achieve a nice round sausage effect and chill for 1 hour.

3. Preheat the oven to 220C/gas 7.

4. 15 minutes before cooking, remove the lamb from the cling film.

5. Heat the olive oil in a pan and brown the lamb on all sides. Transfer the lamb to the oven for about 7 minutes until cooked. Allow to rest for at least 5 minutes before serving.

6. To make the sauce; brown the reserved bones on all sides in the olive oil in the pan; this can take up to 30 minutes.

7. Add the bacon and chopped leek and continue cooking for a further 15 minutes.

8. Stir in the redcurrant jelly, tomato purée and wine and continue cooking until reduced to a syrupy consistency.

9. Add half the Madeira, all the stock, rosemary and chopped tomatoes and simmer until slightly thickened.

10. Strain through a fine sieve, put back into a clean pan and add the remaining Madeira. Season well with salt and pepper.

11. Just before serving reheat to simmering and whisk in the cold butter.

12. To make the stuffed courgettes; preheat the oven to 180C/gas 4.

13. Cut 3 of the courgettes into 3.5cm lengths. Carefully remove the insides with a melon-baller, being careful not to go through the base.

14. Cook the hollowed out courgettes in boiling water for 1 minute. Drain and refresh under cold running water. Drain upside down on a cloth. (Handle them as little as possible).

15. Heat the olive oil in a frying pan and gently cook the aubergine until soft. Drain thoroughly on kitchen paper.

16. Very finely chop the whole courgette and cook with the garlic and thyme in the frying pan until soft. Drain well on kitchen paper and allow to cool.

17. Combine the aubergine with the red pepper, grated Parmesan and the courgette mixture and season well with salt and pepper.

18. Fill each courgette with the mixture. Place the stuffed courgettes in a gratin dish and sprinkle the breadcrumbs over the top. Bake in the oven for 20 minutes until bubbling.

19. To make the dauphinoise potatoes; preheat the oven to 130C/gas 1

20. Butter a baking dish with the butter.

21. Mix together the cream, milk and garlic. Season well with salt and a little pepper.

22. Layer the potatoes in the buttered ovenproof dish and pour over the cream mixture until it just covers them.

23. Bake for about 1 hour 30 minutes until the potatoes are cooked.

24. To serve; slice the lamb and serve with the stuffed courgettes and dauphinoise potatoes. Garnish with thyme sprigs.

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Ingredients

For the lamb

1 short saddle of Lamb
1 tbsp finely chopped tarragon
3 tbsp finely chopped Parsley
1 tbsp finely chopped Coriander
2 tbsp Olive oil

For the sauce

2 tbsp Olive oil
bones from the saddle, cut into pieces
1 rasher Bacon, finely chopped
1 small leek, finely chopped
2 Tomatoes, chopped
1/2-1 tbsp redcurrant jelly
1 tsp tomato purée
1/2 bottle Red wine
200ml Madeira
400ml stock
1 tbsp Rosemary
30g Butter, cold

For the courgettes stuffed with aubergine and red pepper

4 large courgettes
1 tbsp Olive oil
1 aubergine, very finely chopped
2 garlic cloves, finely chopped
1 tbsp finely chopped Thyme
1/2 red pepper, skinned and very finely chopped
2 tbsp freshly grated Parmesan
1 handful fresh breadcrumbs

For the dauphinoise potatoes

15g Butter
200ml double cream
20ml Milk
1 garlic clove, finely chopped
1kg Potatoes, peeled and very finely sliced
fresh thyme sprigs, to garnish

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