First make the ratatouille. Heat
3 tbsp olive oil in a large frying pan.
Add the onion, peppers, aubergine
and courgette. Season with salt and
pepper, then sizzle for 10 mins, tossing
occasionally. Add the tomatoes, garlic,
basil and tomato purée, plus a drop more
oil if the pan is dry. Sprinkle over the
sugar, add the vinegar and continue to
cook for 5 mins more. Tip into a bowl
and leave to cool slightly.
Open out the saddle of lamb and
remove the 2 small, loose fillets of
meat. Make a cut into each fillet,
but do not completely cut them in two.
Open them up and flatten them out,
then set aside.
Place the saddle on a board,
skin-side down, and season with
salt and pepper. Spoon about
one-quarter of the ratatouille down the
gap in the centre between the main
fillets of meat, then lay the 2 flattened
smaller fillets over the ratatouille.
Lift one of the flaps up and over
the meat and ratatouille, then
repeat with the other flap to make
a neatly packaged joint. Place the joint,
flap-side down, on the board ready to be
Using a good 3m length of
butcher’s string, tie the meat
around the width twice. Secure
with a knot but do not trim. Use the long piece of string to
make a loop, then pull it over the
lamb like a lasso. Pull to secure,
but not too tightly. Repeat 6 times
at even intervals along the joint. Flip the joint over and weave the
string through the loops on the
bottom of the joint. Tie the string and trim with
scissors. You are now ready
to roast your lamb.
Heat oven to 240C/220C fan/gas 9.
Put the lamb in a roasting dish and
drizzle with oil. Season generously,
then roast, undisturbed, for 20 mins.
Lower oven to 200C/180C fan/gas 6 and
continue to roast for 40 mins. Remove
the lamb and leave to rest for 30 mins.
Cut off the string, pour the roasting
juices into a bowl, then remove
the lamb to a board. Spoon off all
the fat and, if needed, reheat the juices in
a pan. If the remaining ratatouille is cold,
reheat in the microwave. Dress the salad
in a drizzle more oil and plate up.
Neatly carve the lamb into slices
about 3cm thick. Carefully lift the slices and place
onto warmed plates. Use a couple of tablespoons to
shape 2 quenelles of ratatouille
and place them next to the lamb. Pile a few dressed salad leaves
between the lamb and ratatouille.
Serve straight away with the
roasting juices on the side.