Lamb Loin With Eggplants, Spring Onions And Plums

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

July 24, 2012

Cuisine

serves for

4

total time

1 HR 15 MIN

ingredients

Lamb loin
400 g
Scallion
8 each
Eggplant
600 g, long
Black plum
1 kg
Yellow plum
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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