Filet of Lamb with Ratatouille Timbale

This is another splendid dish that does not take too much time to prepare and cook.

The Lamb, served with a really fresh Ratatouille due to the fact I do not cook the vegetables for very long was divine. I also served it with Parisienne Potatoes, although new potatoes work just as well, garlic cloves and a wonderful rich Redcurrant sauce.

The Ratatouille was topped with a Tomato Confit, the recipe is also published separately on this site and worth making and storing. It is a great condiment for many dishes and delicious on its own too.