Ingredients

Herb Roasted Potato Garnish Herb Crusted Lamb Loin
  • 600g boiled baby potatoes/new potatoes - cut into half.
  • 1 tablespoon ​softened unsalted butter
  • 60g​ chopped garlic
  • ½ teaspoon ​finely chopped Italian Parsley.
  • ½ teaspoon ​finely chopped Rosemary.
  • Salt, to taste
  • White pepper powder, to taste
  • 5g​ sea salt crystal
  • 5g ​fresh ground black pepper
  • 6 pieces​ lamb loin taken from rack
  • 200ml​ cooking oil
  • 60g​ chopped garlic​
  • 400g​ finely blended Japanese bread crumb or old dried bread
  • 1 tablespoon softened unsalted butter
  • 1 tablespoon finely chopped Italian parsley​
  • 1 tablespoon finely chopped rosemary
  • 3 ​eggs - beaten
  • Salt, to season
  • White pepper powder, to season
Garnish Ratatouille Garnish
  • 10g​ sea salt crystal
  • 10g ​fresh ground black pepper
  • 100ml​​ cooking oil
  • 200g​ Green Zucchini – cut into roughly 2cm cubes.
  • 200g​ Yellow Zucchini – cut into roughly 2cm cubes.
  • 200g​ eggplant – cut into roughly 2cm cubes.
  • 50g​ Red Bell Peppers – cut into squares.
  • 50g​ Green Bell Peppers – cut into squares.
  • 1 tablespoon softened unsalted butter.
  • 80g​ chopped garlic
  • 50g​ chopped white onion
  • 1 tablespoon finely chopped Italian Parsley
  • ½ tablespoon finely chopped thyme
  • 3 tablespoon tomato puree
  • 500ml​ blended whole peeled tomatoes from can.
  • 100ml​ chicken stock
  • Salt, to season
  • White pepper powder, to season
  • 10g​ sea salt crystal
  • 10g ​fresh ground black pepper
  • 20ml​ extra virgin olive oil

Methods

Step 1.

Herb Crusted Potato

  • In a heated medium pan, add butter and potatoes.
  • Fry and coat potato with butter.
  • Add garlic, herbs and oil set aside from searing the lamb.
  • Season with salt and pepper, then roast potatoes in oven for 6 minutes at 190C.
  • Garnish with sea salt crystal and fresh ground pepper just before serving.

Step 2.

Herb Crusted Lamb Loin

  • Rub lamb loin with chopped garlic, salt and pepper powder.
  • In a heated medium pan, add in 2 tablespoons of oil and sear the marinated lamb loin.
  • Once all sides are seared, remove loin from pan and roast loins in oven for about 5 minutes at 180C.
  • Set aside the pan from searing the lamb, and cool the loins once removed from oven. Mix the herbs and crumbs together, and place them on a flat tray or plate.
  • When the lamb has cooled, soak it with beaten egg. Then coat the loins with the herbs and crumb mixture.
  • Shallow fry the loins with the remaining clean oil and remove once the crust is crisp and light brown.
  • Slice the loins and garnish with sea salt crystal and fresh ground pepper. Please complete part 2 and part 3 before serving.

Step 3.

Ratatouille

  • In a heated medium pan, add cooking oil. Then fry white onion, zucchini and eggplant.
  • Fry till softened, then add bell peppers.
  • Add butter, garlic, herbs, tomato puree and season with salt and pepper.
  • Increase the heat, and add blended tomatoes and chicken stock.
  • Bring to boil and allow mixture to simmer till vegetables is fully cooked, and the gravy has reduced.
  • Garnish with sea salt crystal, extra virgin olive oil and fresh ground pepper just before serving.

Related Recipes

Whole Steamed Sea Bass with Preserved Chinese Lettuce, Mushroom and Fresh Chilli Dip

Vegetarian Pot with Mixed Vegetables and Quail Eggs

Fried Seafood Noodles with Pork Belly and Chive Flower

Beef Wellington

MyBosch

Sign up today to register your warranty and keep in touch with us.

Our Service

Outstanding service – before and after the purchase.

Experience Bosch

Discover quality, perfection and reliability.

Dealer Locator

Find your closest dealer