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Glazed roast lamb recipe: a rich lamb dish with a side of eggplant caviar and tomato gel, by the Australian chef Soren Lascelles
For the lamb
For the lamb marinade
For the eggplant caviar
For the spinach puree
For the green tomato gel
For the dried olive crumble
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
- Recipe cuisine International
Eggplant, half eggplants and score the flesh side, sprinkle with olive oil, salt and pepper.
Wrap the eggplant in tin foil and bake until flesh is soft.
Once cooked, scoop flesh out of the skin and strain of excess juice, then roughly chop the cooked eggplant – set aside in a large heatproof bowl.
Place the red capsicum on an open gas flame to char the skin.
When blackened, peel all of the skin off and dice flesh into ½ cm dice – set aside.
Finely dice half the red onion into ½ cm dice and add to a hot pan to sweat off in olive oil.
Add the capsicum with a splash of red wine vinegar.
Once the onion and capsicum are cooked, add to the chopped eggplant flesh and season with chiffonnade of coriander, parsley, salt, pepper, and ground cumin.
Lightly mix the ingredients together until the spices are well combined.
Finely chop garlic and place all ingredients together in a saucepan.
Gently bring to the boil, then simmer until the liquid is reduced by half, careful not to burn.
It will thicken to a glaze.
Trim the lamb fillet of any sinew, and then sear the fillet in a hot pan with olive oil with salt and pepper.
Once the fillet is caramelised, glaze the lamb with the miso mixture and place the pan in 180°C oven to finish cooking for 3 minutes.
Allow to rest in a warm place for 10 minutes before carving.
Pick the leaves from the stem and sweat the spinach leaves off in a hot pan with butter, and a pinch of salt.
Add cream to the pan and as soon as the cream begins to heat up, remove immediately from heat.
Blend the cream and spinach together in a high powered bar blender.
Pass through a chinois.
Green Tomato Gel
Blanch the chives in hot water for approximately 30 seconds and set aside.
Roughly chop the tomato into quarters, place into a high powered bar blender to pulse until the tomato’s are just barely broken down.
Place the tomato mixture into a chinois lined with muslin cloth and allow liquid to drip through.
This process will take approximately 45 minutes or until the tomato juice has dripped through to provide approximately 100ml.
Blitz the tomato liquid, chives and xanthan gum in a high powered bar blender until well combined.
Pass the blended liquid through chinois and set aside.
Mix dried olives and sugar and finely chop together.
Pick chive flowers.
Have aged balsamic on hand.
To dress the plate
Spoon the spinach puree on the plate, place a spoon of eggplant caviar on top, lean the carved lamb against the eggplant, put two dots of tomato gel on the plate, sprinkle lamb with olive crumb, chive flowers, and some dots of the aged balsamic.