Herb crusted lamb Ioin
Ingredients
Lamb rack/800 gm
Herb crust/50 gm
Olive oil/30 ml
Mustard Dijon/20 gm
Salt/2 gm
Black pepper/1 gm
Method
1) Remove all the bones, fat and sinew(tendon) from the rack of lamb
2) Brush the meat with olive oil, salt and black pepper and sear all side
3) Place the lamb loin on a tray and cook in the oven 180⁰ C for 7 minutes
4) Remove from the oven brush with Dijon mustard and roll it in the herb crust
5) Than Finish in the oven for 3 to 4 minutes
6) Once the meat is cooked, rest it for 2 to 3 minutes before the slicing.
Ingredients
Bread – Jumbo White Unsliced (white part only- no crust) 50 gm
Parsley/10 gm
Thyme/3 gm
Rosemary/3 gm
Mint leaves/3 gm
Mixed herbs – dried/1gm
Zest from 2 x oranges 1/4 no.
Salt/1gm
Pepper – black cracked/0.5 gm
Method
1) Blend all ingredients in the Robot Coupe, until the mixture turns a green colour (herb crust)
Ingredients
Zucchini-green/80 gm
Red capsicum/40 gm
Yellow capsicum/40 gm
Eggplant/50 gm
Tomato/50 gm
Shallots/30 gm
Tomato sauce/50 gm
Olive oil/50 ml
salt/2 gm
Black pepper/1 gm
Method
1) Cut the vegetables in to a brunoise(0.5 cm dice)
2) Heat the olive oil in a medium size pan
3) Add all the vegetables together for 2 minutes
4) Add tomato sauce and the seasoning
5) So that the vegetables will bind together
Ingredients
Red pepper/80 gm
Olive oil/20 ml
salt/2 gm
pepper/1 gm
White balsamic vinegar/10 ml
Basil leaves/2 gm
Method
1) Toss the capsicum with olive oil, roast in the oven at 180⁰ C for 25 minutes
2) Remove the skin and the seeds, season with salt and pepper,
basil leaves and balsamic
vinegar
3) Blend the whole thing in a fine blender, than pass it through the fine sieve
4) Check the seasoning
