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2 trimmed lamb necks 2 sprigs of rosemary 200g new potatoes
6 tbsp olive oil
2 medium onions, roughly chopped
4 garlic cloves, crushed
2 sprigs thyme, leaves only
1 large red pepper, seeds removed, roughly chopped
2 medium courgettes, halved length- ways, chopped into 2cm pieces
1 medium aubergine,
chopped into 2cm pieces
4 large ripe local Nutbourne tomatoes, roughly chopped
1 tsp sea salt
1 tsp freshly ground black pepper
Roast new potatoes in oven for 25 minutes at 180°c adding rosemary for the last 7 minutes.
Meanwhile heat a pan on medium heat and sear lamb neck until golden brown. Keep turning, then place in oven for 5-8 minutes and leave to rest for 10 minutes.
For the ratatouille, heat the oil in a large pan and gently cook the onions for 5-7 minutes, or until they are softened but not browned.
Add the remaining ingredients, stir gently and bring to a boil. Turn the heat down, put the lid on the pan and simmer for about 20 minutes, stirring from time to time, or until all the vegetables are tender.
Add salt and freshly ground black pepper, to taste, and set aside. The ratatouille can be made one day in advance, stored in a fridge and gently reheated to serve.
To serve, place ratatouille in the middle of the plate adding roasted new potatoes on the side before slicing the lamb neck into 6 or 7 slices over the top.
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