See Also: Rosette of Lamb with Ratatouille and Garlic Sauteed Potatoes(recipes)
Sauteed Spinach With Garlic(recipes)
Rack of lamb with ratatouille(recipes)
Sauteed Squid with Olive Oil, Garlic and Parsley(recipes)
Roxy' s Perigord sausages with sauteed potatoes(recipes)
Steak Maman Blanc with sauteed potatoes(recipes)
Chilli fried duck with pear chutney and sauteed potatoes(recipes)
Rack of Lamb with Herb Crust, Rosti and Sauteed Mushrooms(recipes)
Rustic Garlic Mashed Potatoes(recipes)
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eudiometer (medicine) and Rosette of Lamb with Ratatouille and Garlic Sauteed Potatoes (recipes)


eudiometer (medicine)


eudiometer
<chemistry> An instrument for the volumetric measurement of gases; so named because frequently used to determine the purity of the air.

It usually consists of a finely graduated and calibrated glass tube, open at one end, the bottom; and having near the top a pair of platinum wires fused in, to allow the passage of an electric spark, as the process involves the explosion and combustion of one of the ingredients to be determined. The operation is conducted in a through of mercury, or sometimes over water. Cf. Burette. Use's ediometer has the tube bent in the form of the letter. U.

Origin: Gr. Fair, clear weather, fr. Fine, clear (said of the air or weather): cf. F. Ediometre.

Source: Websters Dictionary


Rosette of Lamb with Ratatouille and Garlic Sauteed Potatoes (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the lamb:2 lamb chops, boned4 tsp clear honey2 tsp chopped fresh mintsalt and freshly ground black pepperFor the ratatouille:2 tsp olive oil½ aubergine, chopped½ red pepper, de-seeded and chopped1 small red onion, peeled and chopped1 garlic clove, peeled and finely chopped2 vine tomatoes, chopped2 tbsp white wine30g/1oz tomato puréeFor the potatoes:1 medium potato, peeled and thinly sliced2 tbsp vegetable oil2 garlic cloves, peeled and finely chopped1 tbsp fresh flatleaf parsley, chopped



Method



1. Place a griddle pan on the heat.2. Roll each lamb chop into the shape of a catherine wheel. Thread a skewer horizontally through each rosette of lamb, to secure the shape.3. In a dish, mix together the honey and mint, then season.4. Coat the lamb rosettes in the honey and mint mixture.5. Griddle the lamb for 3-4 minutes on each side or until cooked through.6. Heat the oil for the potatoes in a medium sauté pan.7. Stir in the garlic and then fry the potatoes on both sides until golden and cooked through.8. In a medium saucepan, gently heat the oil for the ratatouille.9. Saéte the aubergine, pepper and onion for 2-3 minutes.10. Stir in the garlic and tomatoes and cook for 1 minute.11. Add the purée and Wine, then simmer for 1-2 minutes. Season.12. Gently fold the parsley into the potatoes.13. Serve the lamb on a bed of garlic sautéed potatoes with a portion of ratatouille to the side.