with jus, Ratatouille, polenta and courgettes
Recipe by Lee Groves, head chef at The Mount Haven Hotel and Restaurant, Marazion, Penzance, TR17 0DQ. Tel 01736 710249, www.mounthaven.co.uk
photographs by Jonathan Jacobs
- First, make the polenta. Bring 200ml of salted water to the boil; add 200g of dry polenta. Stir in the same direction for 20 minutes, until it looks like a smooth cheese sauce. Add 100g of soft goat’s cheese, 10 sage leaves chopped, and season with pepper. Pour into a tray to set, and once set, cut into neat squares.
- Next, make the ratatouille. Sautée onions, peppers, courgettes and aubergines in olive oil until softened. Add tinned chopped tomatoes, season with fresh basil, add 200ml of veal/chicken stock or thickened jus,taste and season.
- Roast the lamb for 7 minutes, and rest for 5 minutes. Chargrill the courgettes, or pan-fry them until coloured. Fry the polenta shapes in hot olive oil until golden brown. Arrange the courgettes and polenta on the plate, carve the pink lamb and arrange neatly, then pour the ratatouille sauce over and around the lamb.