Herb Crusted Lamb Loin with Herb Roasted Potatoes and Ratatouille

Guten Appetit

Difficulty: Medium

Servings: 6

Preparation Time: 55 mins

Cooking Time: 60 mins

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Ingredients

Herb Roasted Potato - Garnish Herb Crusted Lamb Loin
  • 600g boiled baby potatoes/new potatoes - cut into half.
  • 1 tablespoon ​soften unsalted butter
  • 60g​ chopped garlic
  • ½ teaspoon ​finely chopped Italian Parsley.
  • ½ teaspoon ​finely chopped Rosemary.
  • Salt, to taste
  • White pepper powder, to taste
  • 5g​ sea salt crystal
  • 5g ​fresh ground black pepper
  • 6 pieces​ lamb loin taken from rack
  • 200ml​ cooking oil
  • 60g​ chopped garlic​
  • 400g​ finely blended Japanese bread crumb or old dried bread
  • 1 tablespoon soften unsalted butter
  • 1 tablespoon finely chopped Italian parsley​
  • 1 tablespoon finely chopped rosemary
  • 3 ​eggs - beaten
  • Salt, to season
  • White pepper powder, to season
- Garnish Ratatouille - Garnish
  • 10g​ sea salt crystal
  • 10g ​fresh ground black pepper
  • 100ml​​ cooking oil
  • 200g​ Green Zucchini – cut into roughly 2cm cubes.
  • 200g​ Yellow Zucchini – cut into roughly 2cm cubes.
  • 200g​ eggplant – cut into roughly 2cm cubes.
  • 50g​ Red Bell Peppers – cut into squares.
  • 50g​ Green Bell Peppers – cut into squares.
  • 1 tablespoon soften unsalted butter.
  • 80g​ chopped garlic
  • 50g​ chopped white onion
  • 1 tablespoon finely chopped Italian Parsley
  • ½ tablespoon finely chopped thyme
  • 3 tablespoon tomato puree
  • 500ml​ blended whole peeled tomatoes from can.
  • 100ml​ chicken stock
  • Salt, to season
  • White pepper powder, to season
  • 10g​ sea salt crystal
  • 10g ​fresh ground black pepper
  • 20ml​ extra virgin olive oil

Methods

Step 1.

Herb Crusted Potato

  • In a heated medium pan, add butter and potatoes.
  • Fry and coat potato with butter.
  • Add garlic, herbs and oil set aside from searing the lamb.
  • Season with salt and pepper, then roast potatoes in oven for 6 minutes at 190C.
  • Garnish with sea salt crystal and fresh ground pepper just before serving.

Step 2.

Herb Crusted Lamb Loin

  • Rub lamb loin with chopped garlic, salt and pepper powder.
  • In a heated medium pan, add in 2 tablespoons of oil and sear the marinated lamb loin.
  • Once all sides are seared, remove loin from pan and roast loins in oven for about 5 minutes at 180C.
  • Set aside the pan from searing the lamb, and cool the loins once removed from oven. Mix the herbs and crumbs together, and place them on a flat tray or plate.
  • When the lamb has cooled, soak it with beaten egg. Then coat the loins with the herbs and crumb mixture.
  • Shallow fry the loins with the remaining clean oil and remove once the crust is crisp and light brown.
  • Slice the loins and garnish with sea salt crystal and fresh ground pepper. Please complete part 2 and part 3 before serving.

Step 3.

Ratatouille

  • In a heated medium pan, add cooking oil. Then fry white onion, zucchini and eggplant.
  • Fry till softened, then add bell peppers.
  • Add butter, garlic, herbs, tomato puree and season with salt and pepper.
  • Increase the heat, and add blended tomatoes and chicken stock.
  • Bring to boil and allow mixture to simmer till vegetables is fully cooked, and the gravy has reduced.
  • Garnish with sea salt crystal, extra virgin olive oil and fresh ground pepper just before serving.

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