Chef Ashfer Biju Seared Aussie Lamb Striploin
- Prep time 45Min
- Cook time 1Hr
- Technique Roast, Sear
- Meat Lamb
- Cut Striploin
- Serves 4
With Spring Vegetables and Herbs of Provence
Ingredients
Lamb:
- 500 grams lamb striploin, cleaned
- 10 grams of salt
- 5 grams of black pepper
- 30 grams of olive oil
- 6 cloves garlic, crushed
- 2 sprigs thyme
- 60 grams Dijon mustard
- 30 grams Herbes de Provence
- 15 grams piment d’ espelette
Vegetables:
- 100 grams fresh peas, blanched
- 100 grams baby carrots cut into small cubes, blanched
- 100 grams snap peas cut in two, blanched
- 100 grams zucchini cut in cubes, blanched
- 50 grams shallots, chopped
- 10 grams thyme, cleaned
- 500 ml lamb jus
- 20 ml of olive oil
- Taste for salt
- ½ bunch parsley, finely chopped
- ½ bunch chives, finely chopped
Red Pepper Pistou
- 960 grams red bell pepper, de-seeded
- 120 grams roma tomatoes
- 120 grams garlic roasted
- 240 grams sliced almond
- 120 ml sherry vinegar
- 120 ml avocado oil
- 20 grams of salt
Plating:
- 150 grams red pepper pistou (see recipe)
- 15 grams moldon sea salt for garnish
- 100 grams afilla (sugar pea) cress for garnish
Method
Lamb:
- Pat dry lamb loins, season with salt and pepper
- In a thick bottom pan, heat oil, sear the meat on all sides, add garlic and thyme to the pan as the meat is seared
- Remove from fire, cool using wire racks
- Brush Dijon mustard on the meat and coat with mixture of Herbes de Provence and piment d’ espelette
- Place on a roasting tray and cook until medium rare in a medium oven
- Rest for 2 minutes before slicing
Vegetables:
- Heat oil in a sauté pan, sweat shallots and thyme, add zucchini and other blanched vegetables
- Add lamb jus, check seasoning and finish with chopped parsley and chives
Red Pepper Pistou
- Mix peppers, tomato and garlic and roast in the oven at 350F for 20min until light brown
- Add sliced almonds and roast for another 10min
- Using a high speed blender, blend all the ingredients until smooth.
- Taste for salt
Finishing and plating:
- Place a spoonful of the vegetable mix on a coupe plate or bowl
- Slice cooked lamb loins and place them over the veggies
- Add dollops of red pepper pistou on top of lamb
- Garnish with cress and sea salt
Chef Note: :
Allergens & Notes:
- Gluten-free
- Contains Nut (pistou)
- Contains Dairy, Alliums
