Roast Fillet Of Lamb With Pan-fried Tomatoes, Aubergine And Courgette And Sauce Vierge
Indulge in a delightful culinary experience with this succulent lamb fillet dish. The tender lamb is seasoned to perfection and roasted until golden-brown, creating a mouthwatering centerpiece for a vibrant array of vegetables. Sliced tomatoes, courgettes, and aubergines are pan-fried to a tender and golden finish, adding a burst of color and flavor to the plate. Served with a zesty sauce vierge and a sprinkle of fresh rocket, this dish is a symphony of delicious textures and tastes that will impress your guests or elevate your weeknight dinner.
— Constant Cookbook
Ingredients
- 1 x 200g/7oz lamb fillet
- salt and freshly ground black pepper
- 2 sprigs fresh rosemary
- 1 tbsp olive oil
- 2 garlic
- 2 plum
- 2 courgettes
- 1 small aubergine
- 2-3 tbsp olive oil
- salt and freshly ground black pepper
- 110ml/4fl oz olive oil
- 1 lime
- 2 tomatoes, peeled, seeds
- 1 small sprig fresh rosemary
- salt and freshly ground black pepper
- 1 small bunch rocket
Instructions
- Preheat the oven to 210C/410F/Gas 6.
- Season the lamb with salt and freshly ground black pepper and insert the rosemary sprigs into the pocket in the fillet.
- Heat an ovenproof frying pan until hot and add the olive oil, garlic and lamb. Fry the lamb on all sides, until golden-brown all over, then transfer to the oven to roast for 5-8 minutes, or until cooked through. Remove and rest for 3-4 minutes.
- Meanwhile, for the vegetables, slice the tomatoes, courgettes and aubergines into 5mm/¼in thick rounds.
- Heat a frying pan until hot and add the olive oil. Add the tomatoes, courgettes and aubergines, season with salt and freshly ground black pepper, and fry for 3-4 minutes, until just tender and golden.
- For the sauce vierge, place the olive oil into a saucepan over a low heat and warm through. Add the lime juice, tomatoes and rosemary and season with salt and freshly ground black pepper.
- To serve, place thee slices of each vegetable (tomato, courgette and aubergine), just overlapping, into the centre of the serving plate. Carve the lamb into thick slices at an angle and place on top of the vegetables. Spoon the sauce vierge over the lamb and top with a small handful of rocket.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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