Peppered loin of lamb with layered mediterranean gateau

Michel Lemoine cooks up a sensational supper of perfectly pink, pepper-coated lamb, Mediterranean vegetables and a wonderful winey sauce
By Michel Lemoine
Peppered loin of lamb with layered mediterranean gateau
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 50 minutes
  • Effort: medium

Ingredients

main

  • 4 loins of lamb
  • salt and finely cracked black peppercorns
  • 3 tbsp olive oil, for frying
  • 4 sprigs of basil, to serve

For the gateau:

  • 5-6 tbsp olive oil
  • 2 red peppers
  • 2 green peppers
  • 2 yellow peppers
  • 2 medium aubergines, cut into ½ cm slices
  • 2 courgettes
  • 4 large basil
  • 2 tomatoes, skinned, deseeded and quartered

For the sauce:

  • 2 tbsp olive oil
  • 2 shallots, sliced
  • 4 clove garlic, finely chopped
  • 1 tsp tomato purée
  • 100 ml white wine
  • ½ litre lamb stock
  • 2 sprigs of rosemary

Method

1. To make the gateau, set the oven to 200°C. Brush the peppers with olive oil and roast in the oven until the skins colour and blister. Remove from the oven, leave to cool. With your hands, separate into pieces, remove the skin and the seeds and season with salt and freshly ground black pepper.

2. Heat some oil in a frying pan; season the aubergine slices and fry until golden. Remove and set aside on kitchen paper.

3. Cut the courgette into 3mm thick slices. Heat a little more oil and fry until golden. Set aside on kitchen paper.

4. Take four stainless steel rings, 7.5cm in diameter and place over a sheet of baking parchment on a baking tray. In each ring, place 1 layer of aubergine, 1 layer of red pepper, 1 layer of yellow pepper, 1 layer of green pepper, 1 leaf of basil, 1 layer of tomato and 1 layer of courgette then another layer of aubergine to finish. Gently press down. Set aside.

5. To make the sauce, heat the olive oil in a saucepan and add the shallots and garlic. Fry until golden and then stir in the tomato puree. Cook for a minute or two and then add the white wine. Continue to cook until the liquid is reduced by half. Add the stock and rosemary and bubble until the mixture has thickened to sauce consistency. Season and strain.

6. Season the lamb with salt and the cracked peppercorns, pressing the peppercorns gently but firmly into the flesh. Pour a little olive oil into a roasting pan and fry gently to seal on all sides. Transfer the lamb to the hot oven and roast for about 3 minutes, until pink. Remove from the pan and leave to rest.

7. When you are ready to serve, return the vegetable gateau to the oven to reheat (still in the ring). When hot, place a ring on each of 4 warmed dinner plates. Slice the lamb and fan the slices on top of the gateau in a circular shape. Pour some of the rosemary sauce around the plate, garnish with a basil leaf and serve immediately.

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