2 each baking potatoes
1/4 c. milk
1 tbsp. unsalted butter
1/2 c. corn (cut off cob, then blanched)
1 tbsp. cilantro, chopped
2 c. sonoran ratatouille (recipe to follow)
4 (5 oz.) lamb lions, trimmed of all fat
Salt and ground black pepper, to taste
1 tbsp. olive oil
24 each zucchini, cut into football shapes and blanched
6 oz. red pepper-chipotle sauce (recipe to follow)
4 sprigs rosemary

Boil potatoes in lightly salted water until soft. Let chill slightly then peel and pass through a ricer. Add milk, butter and cilantro, mix enough to incorporate. Season to taste with salt and pepper. Keep warm for later. Season lamb loins with salt and pepper. Heat a saute pan with olive oil, add the lamb. Cook for two minutes on one side then turn over and put into a 360 degrees oven for four minutes. Remove lamb from the oven and let rest for two minutes. Heat olive oil in a saute pan and add zucchini, season to taste with salt and pepper.

PRESENTATION:

Place a 4 inch egg ring or biscuit cutter in the middle of a plate. Spread 1/2 an inch of mashed potatoes on plate inside egg ring. Spoon ratatouille over mashed potatoes to top of egg ring. Spoon sauce around the outside of the egg ring. Thinly slice the lamb and shingle it in a circle on top of the ratatouille. Remove the egg ring gently by lifting it up over the lamb. Using six zucchini footballs make three "v" equally spaced around the plate. Place a rosemary sprig in the middle of the lamb circle.

Serves four.