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The Caterer

Loin of lamb with Sichuan pepper buttermilk chillies steamed eggplant lamb kidneys and garlic sauce

11 September 2006
Loin of lamb with Sichuan pepper buttermilk chillies steamed eggplant lamb kidneys and garlic sauce

INGREDIENTS

(serves four)

1 boned and rolled chine of spring lamb
Oil
Salt and pepper
5 halved baby lamb kidneys
250g julienne of snow peas red and yellow capsicum cloud ear fungus white of leeks
Garlic chive flowers
10g finely chopped shallots
2 small aubergines seeded and salted
Lemon juice
4 cloves garlic
20g soaked buttermilk chillies
10g Sichuan pepper
8 roasted garlic cloves
250ml brown lamb stock
80ml buttermilk

Garnish

Fried basil leaves chopped parsley chopped black olives

METHOD

Cut the lamb into four pieces (one per portion) brush with oil season and roast about 10 minutes. Rest 10 minutes and carve. Poach the lamb kidneys in a little stock. Drain and keep hot.

Stir-fry the julienne in a little smoking hot oil. Add the chive flowers shallots and season.

Squeeze lemon juice on the aubergines rub with four crushed garlic cloves cut into batons and steam. Season.

Deep-fry buttermilk chillies till crisp and grind to a powder in spice mill with Sichuan peppercorns.

Put the roasted garlic cloves and spice powder in a pan with stock and buttermilk. Boil season and pass. Slice the lamb.

To serve put aubergine and vegetable julienne in the centre of the plate slices of lamb on top with a cordon of sauce and garnish with kidney basil parsley and olives.

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