Lamb with Olive Crumb, Smoky Eggplant Purée, and Roasted Pepper
Format: premium entrée
Servings: 10 
Ingredients
Lamb
- 10 portions of lamb rack or tenderloin, about 120–150 g each
- 2 tbsp Dijon mustard
- salt
- pepper
- olive oil
Olive Crumb
- 200 g Kalamata olives
- 80 g panko
- 30 g flat-leaf parsley
- 15 g mint
- zest of 1 lemon
- 30 ml olive oil
Eggplant Purée
- 3 large eggplants
- 1 garlic clove
- 30 ml olive oil
- juice of 1/2 lemon
- salt
- pepper
Accompaniments
- 10 Red Peppers with Creamy Cheese Filling
- 500 ml lamb or beef jus
- 50 ml pomegranate molasses
- 100 g pomegranate seeds
- mint or microgreens
Preparation
- Prick the eggplants and roast at 220°C for about 35–45 minutes, until very soft and deeply charred in places. Scoop out the flesh, drain, then blend with garlic, olive oil, and lemon juice. Season to taste.
- Pulse the olives, panko, parsley, mint, and lemon zest in a food processor. Add the olive oil. The crumb should remain slightly coarse.
- Season the lamb and sear in a very hot pan. Brush with a thin layer of mustard, coat with the olive crumb, and finish in the oven to the desired doneness. Rest for a few minutes.
- Roast the peppers in the oven for about 5 minutes at 170°C.
- Reduce the jus to the desired consistency.
Presentation
Spread the smoky eggplant purée on the plate. Add the lamb and roasted pepper. Finish with jus, a few drops of pomegranate molasses, and pomegranate seeds. Garnish with mint.
