Loin Of Lamb, Herb Crust With A Ratatouille Sauce Recipe

• 100 gm Best end lamb, (7 ounce)
• 400 ml Ratatouille sauce, (3/4 pint)
• 4 x Anna potatoes
• 160 gm 96 ounce) chicken mousse
• 75 gm Herb crust, (3 ounce)
• 200 gm White bread, (7 ounce)
• 1 x Clove garlic
• 2 sprg chervil
• 2 sprg basil
• 50 gm Chives, (2 ounce)
• 20 gm Coriander, (3/4 ounce)
• 20 gm Oregano, (2 ounce)
• 1 sprg flat leaf parsley
• 50 gm Tarragon, (2 ounce) Cooking salt Grnd white pepper
• 125 gm Chicken breast, (4 1/2 ounce)
• 250 ml Double cream, (9fl ounce) Cooking salt
• 1 x Egg white
• 500 gm Plum tomatoes, (1/2kg)
• 100 gm Aubergines, (4 ounce)
• 100 gm Red pepper, (4 ounce)
• 100 gm Green pepper, (4 ounce)
• 100 gm Courgettes, (4 ounce)
• 40 gm Garlic
• 100 gm Onions, (1/4lb)
• 2 sprg thyme
• 1 sprg flat leaf parsley
• 4 Tbsp. Extra virgin olive oil, (50ml)
• 4 x Baking potatoes
• 400 gm Butter, (14 ounce) Salt and white pepper

Directions