Lamb Loin With Eggplants, Spring Onions And Plums

Lamb Loin With Eggplants, Spring Onions And Plums

An exclusive lamb recipe shared by Andrea Aprea, chef at Vun / Park Hyatt restaurant in Milan: a lamb loin main course made with eggplants, onions and plums

24 July, 2012
Average: 5 (2 votes)

Cuisine

serves for

4

total time

1 HR 15 MIN

ingredients

Lamb Loin
400 g
Scallion
8 each
Eggplants
600 g, long
Yellow Plums
1 kg
White Bread
1 loaf

Preparation

Peel and cut  eggplants into 4cm slices. Sauté in a pan, than add finely diced carrot and celery along with the lamb gravy and let cook slowly.

Peel onions and blanch it in boiling water, then dry and  sautè in a pan.

Take 1 kg of black prunes, cleaned and sliced into 2 cm rounds. The remaining plums should be caramelized in cane sugar and cooked for a few minutes, then blended into an emulsion.

Cook the filets of lamb in a thermostatic bath at 54°C for 45 minutes. Then wrap in a slice of white bread and flash cook in a pan. Place the slices on a plate, than top with first the eggplant, the spring onions, and then the prunes.

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