Aromatic spice olive live oil poached lamb loin Harissa Ratatouille/ kalamata aioli
| Serves – 4 | ||
| Ingredients : | ||
| Aromatic Olive Oil: | ||
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– 1 litre olive oil, plus 2 tablespoons extra |
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– 2 loins of lamb (about 300g each) |
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| – salt and pepper | ||
| – 2 ea bay leaf | ||
| – 4 ea whole cardamom | ||
| – 10 ea whole black pepper | ||
| – 2 ea cinnamon stick | ||
| – 8 ea whole spice | ||
| – 1 tbl spoon whole cumin seeds | ||
| – 1 tea spoon whole coriander seeds | ||
| Harissa Ratatouille: | ||
| – 1 tbl spoon olive oil | ||
| – 1 yellow pepper peel, seeded and uniformly diced | ||
| – 1 red pepper peel, seeded and uniformly diced | ||
| – 1 small green zucchini uniformly diced | ||
| – 1 small yellow zucchini uniformly diced | ||
| – 1 ea Japanese eggplant, uniformly diced | ||
| – ½ ea red onion diced | ||
| – 2 each garlic clove chopped | ||
| – 2 ea tomato concasse from 2 ea 4×5 tomatoes | ||
| – 50 ml tomato juice | ||
| – 1 tea spoon harissa paste | ||
| – Kosher salt and crack black pepper for taste | ||
Preparation method::Preheat the skillet and olive oil and sauté chopped onion and garlic and let them sweat a bit. Add tomato juice and mix it well and let it simmer. Now add harissa paste and let it blend with tomato sauce. Take eggplant, zucchini and squash and splash it in the clean deep fryer until golden brown.
Sauté red and yellow peppers lightly and combined all the deep fried golden brown vegetables in tomato base. Add fresh marjoram and thyme and adjust consistency if need to be add some tomato juice to it and fold it gently. Check seasoning.
| Kalamata Aioli: | ||
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– ½ cup mayonnaise |
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– 2 oz kalamata olives, pitted, minced |
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| – 1 oz Garlic, roasted, puréed | ||
| – 1 tbsp lemon, juice | ||
| – Salt, kosher to taste | ||
| – Pepper black to taste | ||
Preparation method :
– Drain pitted olives well and puree in food processor
– Blend olive with Mayo, garlic puree and lemon juice and taste with S&P
Preparation Method :
Heat oil in a saucepan to 80°C, making sure not to overheat add all the listed ingredients. Heat up extra tablespoons of oil in a frying pan over medium high heat. Season lamb with salt and pepper and seal 1 minute each side. Wrap lamb loin in the aluminum foil tightly; place sealed lamb over the top and pour over hot oil. Let lamb loin sit in the pool of aromatic olive oil for 15 minutes.
Since lamb loin is rested in olive oil, pull it out and unwrap the aluminum foil. Do the plate presentation as desired.
Executive Chef Pradeep Batra
The Westin Prince Hotel
Toronto Ontario Canada
