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Cutlet of Lamb and Pomme Fondant with Provencal Garnish

Simon Gueller, head chef at The Box Tree Restaurant in Ilkley, Yorkshire, shares an exquisite main course from his fine dining menu.


  • For the Provencal ratatouille

  • For the fondant potatoes

  • For the anchovy beignets

  • For the tempura batter


  • Ratatouille:

  • 1.

    Finely dice the ingredients above and sweat down in a little olive oil until soft without colouring - about 10 minutes.

  • 2.

    In hot olive oil, sauté the courgette and aubergine until lightly coloured. Add pepper and onion, mix lightly. When hot, add diced tomato chopped garlic and finish with finely chopped basil. Garnish with sea salt and white pepper.

  • For the fondant potatoes :

  • 1.

    Cut the butter into thin strips and line the bottom of a thick bottomed, ovenproof frying pan. Sprinkle with rock salt and cracked white pepper. Place the potatoes on top. Add garlic and thyme. Heat slowly until all the butter melts. Turn up the heat to colour the potatoes but do not burn the butter. When they are coloured on both sides, put the pan in a low oven until the potatoes are very soft - about 45 minutes.

  • For the anchovies:

  • 1.

    Mix all ingredients and whisk until smooth. Flour the anchovy fillets and dip in batter. Drop into hot corn oil (180 degrees) until golden and crispy.

  • 2.

    To finish, cook your lamb cutlets to your own taste searing them in hot oil and then allowing them to rest. Put some ratatouille in a round cutter in the middle of the plate, put lamb on top.

  • 3.

    Put a fondant potato next to it a couple of anchovy beignets on top and surround with lamb gravy. Finish with some black olives and a little olive oil. 

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Cutlet of Lamb and Pomme Fondant with Provencal Garnish.


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