Leg or shoulder of lamb with ratatouille and puréed potato

Name: Leg or shoulder of lamb with ratatouille and puréed potato (Gigot ou épaule d’agneau, ratatouille et purée de pommes de terre)
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: Serves: 4
Cuisine: French
Ingredients: 1 green pepper, 1 red pepper and 1 yellow pepper, deseeded and chopped; 2 tbsp olive oil; 2 onions, diced; 300 g can chopped tomatoes; bunch of fresh thyme; 3 garlic cloves, finely chopped; 1 boned leg or shoulder of lamb, about 900 g (2 lb); 8 garlic cloves, crushed; salt and freshly ground black pepper; 4 sprigs of fresh thyme; 3 tbsp groundnut oil; 500 g (1 lb 2 oz) floury potatoes, peeled; 4 courgettes, diced; 4 aubergines, cubed; 250 ml (9 fl oz) milk; 150 g (5 oz) butter

Gigot ou épaule d’agneau, ratatouille et purée de pommes de terre

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 5

Appears in

New Bistro

By Fran Warde

Published 2009

About

This lamb is traditionally cooked to be served in the true French style of rare. However, this isn’t to everybody’s taste, so I’ve given directions for all degrees of doneness below.

Ingredients

1 boned leg or shoulder of lamb, about 900 g (2 lb)
8

Europe
France
Main course
Mediterranean
Provence

Method

Preheat the oven to 160°C/325°F/Gas 3. Place the lamb in a roasting pan, add the garlic and thyme and rub the meat with 2 tablespoons of the groundnut oil and seasoning. Place in the oven t