Lamb Loin with Charred Aubergine Purée from The Restaurant at Thornton Hall Hotel & Spa

Serves

4

Prep Time

60 mins

Cooking Time

30 mins

Ingredients

For the lamb loin

• 400g lamb loin cut into 4 pieces

For the charred aubergine purée

• 1kg aubergine flesh, from burnt aubergines, hung over night
• 30g lemon juice
• ¼ garlic clove, micro-planed
• 50g crème fraiche
• 4g salt
• Black food colouring

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For the artichoke cooking liquor

• 2 artichoke hearts, turned
• 400g rapeseed oil
• 150g water
• 3g garlic, crushed
• 1g thyme
• 18g lemon juice
• 8g salt

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For the mint oil

• 400G picked mint
• 200g grapeseed oil
• 2g salt

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For the lamb fat onion

• 2 Roscoff Onions
• 100g lamb fat

(Roscoff onions are distinctive pink onions with a unique, mild flavour hailing from the French region of the same name)

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For the sheep’s yoghurt

• 1 pot sheep’s yoghurt, hung in a cloth overnight to remove excess whey

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Method

To make the lamb loin

• Season the loin and sear in a hot pan until browned all over.
• Transfer to an oven set at 180oc and roast for around 3-4 minutes for pink.
• Rest for at least 10 minutes before carving.

To make the charred aubergine purée

• Combine the ingredients in a bowl and blend to a smooth purée.

To make the artichoke cooking liquor

• Blend the oil, water, lemon juice and salt to emulsify.
• Transfer to a pan, add the garlic and thyme, bring to the boil.
• Add turned artichokes, bring back to the boil and cook for 1 minute.
• Take off the heat and leave to cool.

To make the mint oil

• Blanch the mint in boiling water for 30 seconds then chill instantly in iced water.
• Squeeze out any excess moisture, then blend with the oil and salt.
• Pass the oil through a cloth to separate the oil from the blanched mint.

To make the lamb fat onions

• Cut the Roscoffs in half, keeping the root intact.
• In a pan, sear the onion cut side down until dark, add the lamb fat.
• Cover the pan in foil, then transfer to an oven set at 150oc and roast for 25minutes.

To finish

• Blanch broad beans in salted water for 1-2 minutes.
• Chill rapidly in iced water, then remove the outer shell.
• Dress in the mint oil.
• Place sheep’s yoghurt in a piping bag

To serve

• Place all the elements onto the plates .
• Pipe the sheep’s yoghurt and drizzle more mint oil to finish.
• Serve and enjoy