Pan Roasted Lamb Loin With Sweet And Sour Relish And (Smoky Or Grilled) Eggplant Puree
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
42
Spice
53
Sweetness
55
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Oil (blended)1 cup
Unsalted Butter1 sprig
Rosemary (fresh)2 sprigs
Thyme (fresh)2 cups
White Wine1 cup
Golden Raisins1 clove
Garlic (thinly sliced)1 cup
Pine Nut1 cup
Sherry Vinegar1 tbsp
Cumin Seed (toasted)2 tbsps
SugarDirections:
1
Preheat the grill over medium-high heat and the oven to 275 degrees F
2
For the eggplant puree: Place the Japanese eggplant slices into a perforated hotel pan over a solid hotel pan or on a rack set over a sheet pan and season with salt
3
Season the Italian eggplant flesh with salt and place into the hotel pan or on the rack with the Japanese eggplant slices, let sit about 5 minutes
4
Place the eggplant into a bowl and add a drizzle of the extra-virgin olive oil, rosemary leaves, and thyme leaves
5
Place the whole eggplant onto the hottest part of the grill, flesh-side down
6
Cover with metal bowl and cook, about 5 to 6 minutes
7
Place the Japanese eggplant slices onto the cooler part of the grill and cook for about 2 to 4 minutes per side
8
Both the Japanese and Italian eggplants should be done at the same time
9
Remove the charred flesh of the Italian eggplant and discard the skins
10
Add the flesh and seeds to a blender
11
Drizzle in about 1/2-cup extra-virgin olive oil, juice of 1 orange, and salt, to taste
12
Taste and re-season, if needed
13
For the lamb: Season the lamb loins with kosher salt and freshly ground black pepper on both sides
14
Place a saute pan over medium-high heat and add the oil
15
Once heated, add the lamb to the pan and sear until golden brown, about 2 minutes
16
Flip and continue to sear on the other side, another minute
17
Add the butter, remaining rosemary sprig and thyme sprig and allow the butter to melt
18
Baste the lamb with the melted butter and place into the oven
19
Roast the lamb for about 10 minutes, or until the lamb is medium-rare to medium, about 125 to 130 degrees F
20
When the lamb is done, remove the lamb from the oven and set aside briefly to rest prior to slicing
21
(2 servings) For the sweet and sour relish: To a small saucepan over medium heat add 2 cups white wine and 1 cup golden raisins
22
To a high-sided saute pan over medium heat, add 2 to 3 tablespoons blended oil
23
Once heated, add the shallots and season with salt, to taste
24
Next, add the garlic and stir to combine
25
Once fragrant, add the diced eggplant and season again with salt
26
Add the pine nuts, capers, the juice of 2 oranges, and about 1/2 cup sherry vinegar
27
Once the flames stops, add the raisins and wine and stir to combine
28
To a small saute pan, add about 1 tablespoon cumin seeds and place over low heat to toast
29
Once toasted add the cumin seeds and about 2 tablespoons sugar
30
Allow the eggplant to cook down and simmer for about 4 to 5 minutes
31
For plating: To a medium bowl add the arugula, sliced chile and drizzle with extra-virgin olive oil
32
Toss to combine
33
For each serving, spoon some of the smoky eggplant puree onto a plate
34
Slice half the tenderloin into 1/2-inch rounds and plate in between the grilled Japanese slices
35
Top with some of the sweet and sour eggplant relish and the micro arugula salad
36
Drizzle with extra-virgin olive oil