Lamb and ratatouille were made for each other, and this is the dish to make when autumn vegetables are at their peak
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Saddle of lamb
Once boned, the saddle is a lean cut that consists of both loins or fillets left attached to the skin and the two small fillets cut away. Ask your butcher to bone the saddle but leave the meat attached to the skin, and also leave the meat attached to the flaps – this should give you a similar piece of meat as I’ve used here. Ensure your butcher doesn’t over-trim the joint with the meat and the skin completely separated.
You can make the ratatouille and stuff and roll the lamb, up to a day ahead – keep both in the fridge until needed. If you do this, take the lamb out of the fridge for an hour before roasting to bring it to room temperature.