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For the ratatouille

5 tbsp olive oil

2 red peppers, deseeded and diced

1 small eggplant, diced

1 large zucchini, diced

250g  tomatoes, halved

1 tbsp garlic infused oil

1 bunch basil, shredded

1 tbsp tomato purée

pinch sugar

1 tsp white wine vinegar

For the lamb

about 2.4kg whole or 1½ kg boned saddle of lamb

a few salad leaves, to serve

olive oil, to serve


First make the ratatouille. Heat 3 tbsp olive oil in a large frying pan. Add the peppers, eggplant and zucchini. Season with salt and pepper, then sizzle for 10 mins, tossing occasionally.

Add the tomatoes, garlic infused oil, basil and tomato purée, plus a drop more oil if the pan is dry. Sprinkle over the sugar, add the vinegar and continue to cook for 5 mins more. Tip into a bowl and leave to cool slightly.

Open out the saddle of lamb and remove the 2 small, loose fillets of meat. Make a cut into each fillet, but do not completely cut them in two. Open them up and flatten them out, then set aside.

Place the saddle on a board, skin-side down, and season with salt and pepper. Spoon about one-quarter of the ratatouille down the gap in the centre between the main fillets of meat, then lay the 2 flattened smaller fillets over the ratatouille.

Lift one of the flaps up and over the meat and ratatouille, then repeat with the other flap to make a neatly packaged joint. Place the joint, flap-side down, on the board ready to be tied.

Using a good 3m length of butcher’s string, tie the meat around the width twice. Secure with a knot but do not trim. Use the long piece of string to make a loop, then pull it over the lamb like a lasso. Pull to secure, but not too tightly. Repeat 6 times at even intervals along the joint.

Flip the joint over and weave the string through the loops on the bottom of the joint. Tie the string and trim with scissors. You are now ready to roast your lamb.

Heat oven to 240C/220C fan/gas 9. Put the lamb in a roasting dish and drizzle with oil. Season generously, then roast, undisturbed, for 20 mins. Lower oven to 200C/180C fan/gas 6 and continue to roast for 40 mins. Remove the lamb and leave to rest for 30 mins.

Cut off the string, pour the roasting juices into a bowl, then remove the lamb to a board. Spoon off all the fat and, if needed, reheat the juices in a pan. If the remaining ratatouille is cold, reheat in the microwave. Dress the salad in a drizzle more oil and plate up.

Neatly carve the lamb into slices about 3cm thick. Carefully lift the slices and place onto warmed plates. Use a couple of tablespoons to shape 2 quenelles of ratatouille and place them next to the lamb. Pile a few dressed salad leaves between the lamb and ratatouille. Serve straight away with the roasting juices on the side.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Saddle of lamb stuffed with ratatouille