Fillet of lamb with tomato confit and goat's cheese tarte fine from Tom Aikens Cooking (page 136) by Tom Aikens

  • thyme
  • tomatoes
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  • EYB Comments

    The book's "Tomato confit" called for in this recipe requires cooking for 2.5 hours. Can substitute basil for red basil, and soft goat cheese for goat curd. See recipe for hard goat cheese suggestions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Black olive mash

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Tomato confit" called for in this recipe requires cooking for 2.5 hours. Can substitute basil for red basil, and soft goat cheese for goat curd. See recipe for hard goat cheese suggestions.

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