Herb-Crusted Lamb Loin with...Herb-Crusted Lamb Loin with Smoked Aubergine Purée and Pomegranate-Fig Reduction

Pan-roasted, herb-crusted loin of lamb served over a silky, wood-smoke infused aubergine purée, finished with a rich pomegranate and black fig reduction.

Ingredients

Cooking Instructions

1. 01

   Char the aubergines directly over an open flame or under a broiler until the skin is completely blackened and the flesh is tender. Scoop out the flesh, drain excess moisture, and blend with garlic, tahini, lemon juice, 3 tbsp of olive oil, and salt until silky smooth. Keep warm.

2. 02

   In a small saucepan, combine the pomegranate juice, quartered figs, honey, one sprig of rosemary, and balsamic vinegar. Simmer over medium heat until reduced by two-thirds to a syrupy consistency. Remove the rosemary, stir in the cold butter to emulsify, and set aside.

3. 03

   Preheat oven to 200°C (400°F). Season the lamb loins generously with sea salt and freshly cracked black pepper.

4. 04

   Sear the lamb in a hot pan with 2 tbsp of olive oil for 2 minutes on each side to form a golden-brown crust, then remove from heat.

5. 05

   In a bowl, mix the panko breadcrumbs, parsley, chopped rosemary, and thyme. Brush the top of the lamb loins with Dijon mustard, then press the herb-panko mixture firmly onto the mustard-coated sides.

6. 06

   Roast the lamb in the oven for 8-10 minutes until the internal temperature reaches 54°C (130°F) for medium-rare. Transfer to a cutting board and let it rest for 8 minutes.

7. 07

   To plate, spoon a generous pool of smoked aubergine purée onto the center of the plate. Slice the lamb loin into thick medallions and arrange on top. Drizzle the pomegranate-fig reduction around, and garnish with fresh figs, pomegranate seeds, and micro-mint.