Recipes
Date posted: 04/09/2024
Ingredients
| Salted butter | 40g |
| Sea salt | 3g |
| White breadcrumb | 50g |
| Cracked black peppercorn | 3g |
| Dijon mustard | 20g |
| Saffron powder | 20g |
| Lamb rump | 170g |
| Potato - thick sliced | 80g |
| Baby spinach | 100g |
| Fresh lemon thyme | 20g |
| Fresh parsely | 20g |
| Fresh rosemary | 20g |
| Tender stem broccoli | 60g |
| Fresh asparagus | 60g |
| Nero/black kale | 60g |
| Curly kale | 60g |
| Mango tout | 40g |
Method
To cook the lamb
- Preheat the oven to 400F. To prepare the crust, strip the thyme and rosemary from their stems. and process them in a food processor with parsley and spinach. Add the breadcrumbs to the mixture and pulse to combine. Set aside.
- Heat the oil in a skillet, large enough for the two lamb loins, over medium-high heat. Once hot, season the lamb with salt and pepper and carefully sear both sides of the loin until well caramelized. Transfer lamb to an oven-safe pan with rack and roast until the internal temperature reaches 135°. Remove the lamb from the oven and allow it to rest for at least ten minutes.
- Place the saffron into water.
- Heat the butter in a skillet, then brown the potatoes in one layer, turning over after 5 minutes.
- Add water, salt and pepper and simmer at a medium heat, uncovered for 5 minutes.
- Reduce the heat to low and simmer 15-20 minutes more, until water has evaporated.
- Heat the oven to 200°C or 400°F. Strip the thyme and rosemary from their stems and process them in a food processor with parsley and spinach. Add the breadcrumbs to the mixture and pulse to combine. Set aside.
- When ready to serve, spread a thin layer of mustard all over each loin then coat with herb crust. Return to the oven long enough to warm it through, making sure not to burn the crust. Slice and serve.