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Grilled Lamb Loin

Monday 06 April 2009 | 978 views | 0 comments Zoom in | Zoom out | Add to Lightbox | Print page | Send to friend | Rss img

With Pumpkin Fondant and Chutney, Served With Roast Garlic Puree and Chorizo Sausage Vinaigrette.

 

 

 

 

 

 

Ingredients:

  • boneless lamb loin 170g
  • pumpkin 600g
  • cherry vinaigrette 3 tablespoons
  • palm sugar 2 tablespoons
  • salt
  • black pepper

 

Pumpkin fondant:
Cut pumpkin into desired shapes and cook in salted water at 75°C for 35 minutes.

Pumpkin chutney:
Cut the rest of the pumpkin into cubes. Melt palm sugar in a saucepan; add vinaigrette, salt and pepper. Let simmer for 3 hours.

Vinaigrette:
chorizo sausage 100g
sugar 2 teaspoons
shallot 1 piece
balsamic vinegar 1 tablespoon

Cut sausage into 3×3 mm cubes and fry in a frying pan. Add sugar and shallot. Finally pour in vinegar.

Puree:
garlic 500g
milk 500ml
sugar 5g
mascarpone 100g
salt, white pepper

Fry garlic in oil and peel off the skin. Bring milk and garlic to the boil three times, place in a mixer and mix for approx. 4 minutes until smooth. Roast lamb loin, serve with pumpkin, garlic puree and chorizo vinaigrette.

 

 

By Peter Justin Topolský
Photo: T. Turner

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