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Lamb with Nicoise vegetables

Ingredients

Preparation method

  1. Season the lamb with salt and freshly ground black pepper, rub with half of the oil and press the rosemary on top. Heat a griddle pan until smoking, then grill the lamb steak for 3-4 minutes on both sides, or until golden-brown all over and cooked to your liking. Discard the rosemary and set aside on a warm plate to rest.

  2. Heat the remaining oil in a pan and fry the fennel and aubergine over a medium high heat for 4-5 minutes, or until golden-brown. Season with salt and freshly ground black pepper.

  3. Bring a pan of water to a gentle simmer and add a splash of vinegar. Crack the egg into a bowl. Swirl the water with a wooden spoon to create a whirlpool, then gently slide the egg into the middle. Poach for 3-4 minutes, or until the egg white is set and the yolk is still runny. Remove with a slotted spoon and drain on kitchen paper.

  4. To serve, arrange the fennel and aubergine on a plate with the tomato slices in between the layers. Slice the lamb into three equal pieces and arrange on top of the vegetables. Finish with the poached egg on top.

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