Roasted loin of mandalong lamb with a chermoula crust on a g

1 servings

Ingredients

Quantity Ingredient
4 Lamb loins; (denuded)
Salt and pepper
Olive oil
1 small Spanish onion; finely chopped
3 Cloves garlic
½ cup Finely chopped parsley
½ cup Finely chopped coriander
125 millilitres Olive oil
2 tablespoons Lemon juice
3 teaspoons Ground cumin
3 teaspoons Paprika
3 teaspoons Tumeric
1 teaspoon Chilli powder
1 teaspoon Finely chopped rosemary
40 grams Carrot; finely diced
40 grams Leek; finely diced
40 grams Turnip; finely diced
40 grams Celery; finely diced
100 grams Cooked small lentils
130 millilitres Veal jus
4 mediums Potatoes; peeled
1½ cup Milk
1 tablespoon Butter
Salt and pepper

Directions

CHERMOULA

GREEN LENTIL JUS

MASHED POTATOES

1. Season lamb with salt and pepper. Seal lamb in a hot pan with olive oil and then allow to rest. Baste top with chermoula. Slice lengthwise diagonally for presentation.

To assemble:

Stack the mashed potatoes on plate. Arrange the lamb against the side of the stack. Ladle lentil jus around and garnish with some tossed watercress.

Sprinkle turmeric around the plate for appearance.

Chermoula:

1. Combine all ingredients together in a bowl and set aside.

Green Lentil Jus:

1. Braise vegetables in a little olive oil and add cooked lentils. Add jus and adjust seasoning.

Mashed Potatoes:

1. Cut peeled potatoes, simmer in lightly salted water until tender. Drain, add butter, cover and stand aside.

2. Mash potatoes, add boiling milk and whip. Season with salt and pepper to taste. Set aside in a warm place.

Recipe provided by Jean-Michel Gerst, Executive Sous Chef, Brisbane Hilton.

Converted by MC_Buster.

Per serving: 1886 Calories (kcal); 141g Total Fat; (65% calories from fat); 28g Protein; 140g Carbohydrate; 81mg Cholesterol; 413mg Sodium Food Exchanges: 6½ Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 27 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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