Roast loin of lamb with crispy lamb cutlet and parisien of vegetables – by Stephen Toman
Ingredients
(Servers one)
For the parsien
1 small carrot
1/4 cucumber
1/4 red pepper
250ml red wine jus
1tsp extra fine capers
For the lamb 110g lamb loin in a piece
2tbs olive oil
1tsp garlic puree
1 sprig mint
Salt and pepper
30g butter
1 French-trimmed lamb cutlet
1 egg
250g milk
1 cup flour
1 cup fine breadcrumbs
40g spinach
Method
To make the parsien, use a small-calibre vegetable-baller to scoop out the carrot, cucumber and red pepper balls.Blanch,drain and keep hot in the heat of the red wine jus.Add the capers.
Marinate the loin in half the olive oil,garlic and mint for two hours. Season and colour loin in hot pan in half the butter. Finish roasting in a hot oven (200c) for five to seven minutes until pink, and rest five minutes.
Coat the cutlet in flour,egg wash (egg and milk beaten together) and breadcrumbs. Fry until golden brown in hot fryer (190c) and drain on paper towel. Season with salt.Wilt the spinach in remaining butter and place in centre of plate.Arrange the loin on top of the spinach with cutlet on the side. Pour over red wine jus with parisien of vegetables and drizzle with olive oil.
by Stephen Toman,Chef, James Street South, Belfast
