Seared Lamb Backstrap
Lamb
Ingredients:
4 x 140g x lamb backstrap
60ml x extra virgin olive oil
2 x cloves garlic minced
Salt and pepper
Method:
Clean lamb fillets add olive oil, garlic. Heat a hot pan or grill, season, cook until medium-rare. Remove, rest and portion.
Carrot Puree
Ingredients:
400g x large carrots
60g x butter
Water
Salt & pepper
Cumin powder
Method:
Cover carrots with water, add butter, and cook till very soft. Remove the carrots, remove as much liquid as possible, and puree/pass. Add back to stove in a saucepan. Add cumin powder, a knob of butter, and season accordingly. Set aside.
Roast Carrots
Ingredients:
1bch x Orange Dutch Carrots (trimmed)
1bch x Purple Dutch Carrots (trimmed)
70ml x Extra Virgin olive oil
Method:
In a baking tray place the trimmed dutch carrots. No need to peel. Drizzle over oil and roast at 180 degrees until done. Set aside
Smoked Freekeh Risotto
Ingredients:
500ml x chicken stock
1tblsp x olive oil
½ x brown onion finely chopped
90ml x white wine
100g x smoked freekeh (soaked in water for 2 hours) see note
10g x almonds
10g x walnuts
10g x pinenuts
1ea x eggplant, roasted, peeled and flesh torn
Method:
To cook freekeh, bring chicken stock to boil, then reduce to low heat. In a frying pan add olive oil, add onion and cook with colouring. Increase heat, add white wine, and cook until reduced by half. Add the freekeh and 1 ladle of stock. Cook stirring until most of the liquid has evaporated, add the remaining stock. Keep adding stock and absorbing until cooked. Approx. 20 min. set aside. Lightly fry the nuts and add to the freekeh along with the eggplant.
Dukkah
Ingredients:
50g x blanched almonds
1g x cumin seeds
1g x fennel seeds
1g x coriander seeds
2g x sesame seeds
Method:
Heat oven to 160 fan-forced. Mix everything together in a bowl then spread over a baking tray and cook for 8-10 minutes until toasted. Tip into a food processor and blitz until the nuts are just chopped keeping it rough. Set aside
Garnish
180g x toasted pinenuts or crushed hazelnuts
160 ml x yogurt (hung to remove liquid)
30g x fried kale leaves
Plating Method
Place carrot puree evenly amongst plates, then carefully place the risotto, spread over a mixture of the carrots, then place on cut pieces of the lamb cut side up. Dollop on the yogurt, then place around the dukkah & hazelnuts. Finish with the fried kale. Enjoy!