Pan-roasted lamb loin with burnt cauliflower, black garlic lamb jus and pea purée

Serves 4 Prep time 25 minutes
Cook time 1 hour + 5–8 minutes rest time

burnt cauliflower
1½ heads cauliflower, broken into medium sized florets
¼ cup olive oil
salt to taste
¼ bunch mint leaves

• Preheat oven to 230˚C. Toss cauliflower with olive oil and salt.
• Roast in oven for 20 to 25 minutes. For the last 5 minutes, leave the oven door open to achieve a slightly burnt crust on the cauliflower.

black garlic lamb jus
1 small bottle Chinkiang black rice
vinegar, reduced by half
10 cups lamb stock reduced to ½ cup (available at Meidi-Ya supermarket)
4 to 6 cloves black garlic (available at Kitchen Capers)
2 tbsp cold unsalted butter

• To start add only 2 tbsp of the reduced vinegar and adjust to your liking.
• Combine all ingredients in a blender till smooth before passing through a strainer.
• Season with salt.

pea purée
3 tbsp unsalted butter
½ white onion, sliced
1 garlic clove, smashed
220g fresh or frozen peas
cup water
salt to taste
¼ cup heavy cream
juice from ½ lime

• Heat butter in a small saucepan over low heat and add sliced onions. Cook until onions turn translucent, about 4 minutes.
• Add garlic and peas and sauté for another 2 minutes. Then add water and cook over
medium heat for 10 minutes. Season with salt.
• Blend mixture in using a hand or machine blender until smooth before passing it through a strainer.
• Slowly add heavy cream until a thickened consistency is achieved.
• Season with lime juice.

pan-roasted lamb loin
4 lamb loins (150 to 200g each)
pinch salt and pepper
3 tbsp olive oil
2 tbsp unsalted butter
1 clove garlic, smashed
1 sprig thyme
sea salt to taste

• Ensure lamb loins are at room temperature before seasoning with salt and pepper.
• In a sauté pan, heat olive oil on high heat until it starts to smoke. Add lamb loin and sear for about 1 minute on each side. Continue cooking over medium heat, 5-8 minutes for a doneness of medium rare.
• When cooked to desired doneness, add butter, garlic and thyme to the pan. Baste the lamb for 2 minutes and then remove to let rest for 5 to 8 minutes.
• Slice and season with sea salt just before serving with burnt cauliflower, black garlic lamb jus and pea purée.

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