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Honey mustard crusted lamb shank, creamy kidney beans mashed with chorizo, roasted garlic, quick ratatouille with espelette pepper

Mains, Lamb

A beautiful ratatouille, mustard crusted lamb with roasted garlic.  Accompanied by a rich kidney bean mash.


Recipe for 4 persons


600 Gr
Boneless leg of lamb
375 Ml
Honey mustard maille
3 Sprig(s)
65 Ml
Olive oil

Kidney bean purée

1.50 Can(s)
White beans (540ml)
500 Ml
Chicken stock
75 Gr
Spanish chorizo
20 Gr

Roasted garlic

12 Clove(s)

Quick ratatouille

1 Unit(s)
1 Unit(s)
1 Unit(s)
Yellow zucchini
1 Large
1 Tsp
Espelette pepper
2 Clove(s)
Chopped garlic
1 Sprig(s)
1 Unit(s)
  • Salt and pepper
Honey mustard crusted lamb shank, creamy kidney beans mashed with chorizo, Roasted garlic, quick ratatouille with Espelette pepper

Preparation time: 45.00 min

Preheat your four at 425.00 °F

  • Preparation

    Finely chop the garlic, rosemary, mint and thyme.

    Clean, peel and chop the vegetables into cubes.

    Cut the chorizo into little cubes then sautée them briefly in a hot frying pan.

  • Lamb

    Season the lamb.  In a hot frying pan with a thread of oil, sear the lamb on all sides.  Brush with the mustard and add a branch of thyme then place in the oven at 425°F for 15-20 minutes.  Let rest for 10 minutes covered in aluminum foil.  When ready to serve, slice the lamb.

  • Kidney bean purée

    In a medium sauce pot, place the kidney beans and chicken stock and bring to a boil.  Lower heat and simmer for about 10 minutes.  Strain but keep the cooking liquid.  Place the beans in a food processor with the butter, chorizo and blend until smooth, adding the cooking liquid if necassary.  Season accordingly and set aside in a steam bath.

  • Espelette ratatouille
    In a frying pan with a fair amount of olive oil, sweat the onion, garlic, thyme and peppers for 3-4 minutes. Add the zucchini and eggplant and continue to cook until the vegetables are tender. Season accordingly with salt, pepper and the Espelette pepper.
  • Roasted garlic
    Cut the tops off of the garlic cloves while trying to keep them whole. Place in the oven for 45 minutes, remove and let cool.
  • Plating
    In a round plate, make a carpet of ratatouille with a mold. Gently place the desired amount of slices of lamb on top as well as a few roasted garlic cloves. Make a nice comma with the kidney bean purée around the outside.

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