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spacer Recipes: Loin of Lamb with ratatouille brochettes
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Contributed By:


Wendy Barrie
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900g. Loin of Scotch lamb, cut into 4 portions
Approx. 4tblsps chopped herbs – rosemary, thyme, & golden oregano
25g wholemeal breadcrumbs
15mls rapeseed oil
Light pinch of freshly milled salt & pepper
For Ratatouille skewers:
2 courgette, sliced chunky
1 aubergine, sliced thickly & quartered into segments.
30mls rapeseed oil
Light pinch of freshly milled salt & pepper
4 wooden skewers
For tomato glaze:
1 x medium tin chopped tomatoes (fresh Scottish tomato concassé in season).
1 tsp. Scottish blossom honey
Light pinch of freshly milled salt & pepper
1 dstsp. rosemary & thyme, chopped finely
1 sm glass red wine.

Method:
Pre-heat oven to 190 C & soak skewers in water to prevent charring.
Combine herbs, seasoning & breadcrumbs in a soup plate.
Marinade prepared courgette & aubergine with oil & seasoning.
Lightly brush the lamb with oil & quickly seal in a pre-heated frying pan.
For tomato glaze, place all ingredients in a saucepan & simmer steadily to reduce to a pouring consistency. Taste to check seasoning. Set aside & keep warm.
Roll the loins in the herb mixture & transfer to oven on a baking sheet to cook for a further 15 mins. The cooking time will vary according to the thickness of the loin & your preference if serving lamb pink. Allow to rest, keeping lamb warm.
Meanwhile, thread courgettes & aubergines alternately on skewers & place on a baking tray under a pre-heated grill, turning when required.
Serve lamb sliced on heated plates with a brochette of vegetable & sauce to one side. Garnish with oregano & thyme.
Serves: 4