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Perthshire Lamb

Ingredients (serves 4)
4 small pieces of lamb leg muscles
1 aubergine
2 courgettes
2 heads of fennel
2 red onions
2 red peppers
1 stick of rosemary
olive oil
half pint of lamb jus
4 portions of tagliatelle

Cut the lamb into slices and flatten out. Slice all the vegetables and chargrill or fry. Fry the lamb quickly in a pre-heated pan. Arrange the vegetables and lamb in a circle. Heat up the tagliatelle, bundle up and place on top. Heat up the lamb jus, add the rosemary and olive oil, then pour over the dish before serving.

Recipe courtesy of Perth Farmers Market

Food photographs are serving suggestions only.