MINT sauce is off the menu this week as Nigel Smith, executive chef at the Feilden's Arms, Mellor Brook, shows us an exciting new recipe for lamb: Saddle of lamb with ratatouille, fondant potatoes and garlic

Ingredients:

8 oz butter

4 large baking potatoes

4 cloves garlic

Saddle of lamb

Few sprigs of rosemary

Madeira sauce

1 red pepper

1 yellow pepper

1 green pepper

3 courgettes

1 aubergine

1 tbsp tomato paste

Olive oil, salt and pepper

Method:

Peel the potatoes and cut into large rounds, 2in wide and 1in high. Place in a pan with the melted butter and enough water to cover and bring to the boil. The water will evaporate and the butter will colour the bottom of the potatoes. Turn over and roast in the oven until soft.

Finely dice the vegetables and fry in oil, keeping their colour. Add the tomato paste and cook for a couple of minutes. Remove and season.

Bring the garlic to the boil in salted water and simmer for 4-5 minutes. Drain and shallow fry until golden brown.

Pan fry the lamb in a little butter and oil with the garlic until coloured on all sides and season.

Place in the oven and roast for 4-5 minutes. Place garlic on top of the fondant potato and quenelle the ratatouille. Put the chopped rosemary into your sauce and carve the lamb.

Ingredients for Madeira Sauce:

6 large shallots

8 oz button mushrooms

4 cloves garlic

several sprigs of thyme and

rosemary

5fl oz red wine

10fl oz Madeira

Method:

Thinly slice the shallots, mushrooms and garlic. Fry in a heavy-bottomed pan with the herbs until dark golden in colour. Add the alcohol and reduce to a syrup. Add the stock and reduce gently, skimming off any impurities. Reduce by three-quarters and pass through a sieve. Season to taste.