Spice crusted lamb loin with mint and chestnuts
Ingredients
Lamb:
- 1 rack of lamb, deboned
- 1 tablespoon (15 ml) coriander seeds
- 1 tablespoon (15 ml) fennel seeds
- 1 tablespoon (15 ml) cumin seeds
- 1/2 tablespoon (7.5 ml) chili flakes
- Olive oil
- Salt and pepper
Chestnut puree:
- 7 ounces (200 g) roasted, peeled chestnuts
- 3/4 cup (180 ml) milk
- 2 heads of roasted garlic
- 1 to 2 tablespoons (15 to 30 ml) olive oil
- Salt
Mint yogurt:
- 3 bunches mint, leaves only
- 2 cups (470 ml) Greek yogurt (needs to be a stiff, low moisture yogurt)
- 1 teaspoon (5 ml) cayenne
- 1 teaspoon (5 ml) ground cumin
- 1/2 teaspoon (2.5 ml) ground coriander
- Shishito peppers, blistered in a cast iron pan with oil and salt, to garnish
Directions
- For the lamb, pre-heat oven to 375°F (190°C).
- In a mortar, crush fennel, coriander, cumin, and chili until a coarse powder forms. Add salt and pepper.
- Rub lamb with olive oil and roll in spice mixture.
- Sear over high heat until evenly browned, then transfer to oven for three to four minutes to finish to an internal temperature of 130°F (54°C) for medium rare. Rest for five to seven minutes.
- For the chestnut puree, add milk to a small saucepan over medium heat. Add chestnuts and roasted garlic, and simmer for eight to 10 minutes, until chestnuts are starting to soften.
- Transfer mixture to a blender. Blend until smooth, then stream in the olive oil. Season with salt and reserve.
- For the spiced yogurt, add mint, yogurt, cayenne, cumin, coriander, and salt to a blender. Blend until smooth and transfer to a squeeze bottle.
- To serve, lay a spoonful of spiced yogurt onto the serving dish/dishes and hit with the back of the spoon to make an artful splash. Add small dollops of chestnut puree around the plate.
- Slice the rested loin into 3/4 inch (2 cm) thick portions, seasoning the cut side with finishing salt. Transfer neatly to the serving dish/dishes.
- Garnish with shishito pepper.
