Ingredients
1 red pepper
1 green pepper
1 yellow pepper
1kg maris piper potatoes
½ litre double cream
2 cloves garlic
Cracked black pepper
½ litre lamb stock
250ml red wine
50gms red current jelly
1 bunch rosemary
Noisettes of lamb or best end rolled
Peel and thinly slice the potatoes, peel and chop garlic with a little salt combine the potatoes cream, garlic.and pepper together and coat all arrange in oven proof dish about 3cm deep line the dish with greaseproof paper. Pour some of the cream into the dish about ¾ up bake in oven 130c about 1 hour or until cooked and soft, remove from oven and press down with a heavy weight for about 30/40minutes and leave to cool
Ask butcher for boned and rolled best end of lamb or rolled loin of lamb, season and seal in a hot pan to retain the meat juices
Deseed and cut the peppers into a large dice toss in olive oil and onto baking tray, cut the potatoes into a desired shape place on baking tray, reduce the stock and red wine add red current jelly and reduce to syrupy consistantancy, put lamb potato and peppers in oven, cook lamb to your own requirements leave to rest for 5 minutes slice and then arrange all ingredients on plate as required garnish with fresh herbs from the garden.
Helen Claassen
(Sous chef at Church House Conference Centre)
