Developed by New Zealand-born Chef Matt Lambert.
1 hour | Serves: 4
Nobilo's Roasted Lamb is finished in garlic with nice, subtle earthy accents to the delicious hues of the lamb fat. The garden vegetables are basically a deconstructed approach to a ratatouille, but instead of being overcooked and destroyed, it is gently pan seared. We use baby summer squash, patty pans, baby eggplant, roasted peppers, and zucchini flowers, and garnish with herbs like basil and oregano.
Chef's Tip: It's best to make your own stock rather than buy at a store as the reduction will give you no body and will become salty if you are not careful.