Instructions: 1. In 3 separate frying pans, sweat off the peppers, aubergine and courgettes in a little oil in hot pans.

2. Prepare rosti by squeezing out grated potato in a cloth and frying in vegetable oil in a hot pan inside 4 inch rings until golden and crisp.

3. Remove lamb from the marinade and griddle on a hot griddle pan for 3 minutes. Season well.

4. Heat the lamb stock with the red wine and reduce slightly. Season.

5. Turn over lamb and griddle other side for 2 / 3 minutes. Leave to rest away from heat.

6. Slice lamb thinly and arrange on each rosti.

7. Mix the vegetables together to form a ratatouille and place a few in the middle of each rosti.

8. Scatter the remainder of ratatouille around each lamb rosti and serve the sauce over.

9. Garnish with a sprig of fresh mint or chervil.

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