Lamb Duo

Method

Ceylon-Spiced Lamb Chops

1. Toast the whole spices until fragrant and grind finely. Combine with panko.
2. Season and sear the lamb rack on all sides. Brush with Dijon, garlic, thyme and lemon zest. Press into the spice crust.
3. Roast at 190°C until the centre reaches 48–50°C. Rest for 8–10 minutes, then cut into individual chops and finish briefly over an open flame.

Leek Ash

1. Dehydrate leek leaves completely, then roast at high heat until deeply blackened. Cool, grind into a fine powder and pass through a sieve.

Lamb Loin

1. Finely slice and caramelize the leeks with butter, garlic and thyme. Cool completely.
2. Butterfly the lamb loin, season and spread with Dijon. Add the leek mixture and roll tightly into a cylinder. Tie securely or vacuum seal.
3. Cook sous vide at 58°C for approximately 40–45 minutes.
4. Remove, pat dry and sear aggressively until caramelized. Roll lightly in leek ash and slice into medallions.

Open-Fire Aubergine Purée

1. Char the aubergines directly over an open flame until the skin is completely blackened and the flesh is soft.
2. Drain for 20–30 minutes. Remove the skin and blend the flesh with tahini, lemon, garlic and cumin.
3. Slowly emulsify with olive oil and finish with butter and salt.
4. Pass through a fine chinois for a silky texture.

Romesco

1. Blend roasted peppers, tomatoes, almonds, sourdough and spices.
2. Slowly emulsify with olive oil and finish with sherry vinegar and salt.

Mint & Tarragon Emulsion

1. Blanch the herbs and spinach for 10 seconds, then shock in ice water.
2. Squeeze completely dry.
3. Blend with grapeseed oil until vibrant green. Strain through a fine chinois.
4. Whisk or blend with lemon juice, Champagne vinegar, Dijon, honey and salt until emulsified.