Pistachio-Crusted Lamb Loin with...Pistachio-Crusted Lamb Loin with Smoked Eggplant Caviar and Pomegranate Jus

Pan-roasted, tender lamb loin coated in a vibrant herbed pistachio crust, served over a silky, wood-smoke infused eggplant caviar and finished with a tart pomegranate-rosemary reduction.

Ingredients

Cooking Instructions

1. 01

   Char the eggplants whole over an open gas flame or under a broiler, turning occasionally, until the skin is completely blackened and the flesh is collapsing and tender. Let cool slightly, then scoop the flesh out, discarding the charred skin. Place the flesh in a fine-mesh sieve for 10 minutes to drain excess bitter liquid.

2. 02

   Finely chop the drained eggplant flesh to a caviar-like consistency. Transfer to a bowl and fold in the grated garlic, 2 tablespoons of extra virgin olive oil, tahini, lemon juice, and salt to taste. Keep warm.

3. 03

   In a shallow dish, combine the finely chopped pistachios, parsley, and mint. Season the lamb loins generously with sea salt and freshly cracked black pepper.

4. 04

   Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat. Sear the lamb loins for 2 minutes on each side to build a golden crust, keeping the center rare. Remove from heat and let rest for 3 minutes.

5. 05

   Brush the top and sides of the seared lamb loins lightly with Dijon mustard, then roll them firmly in the pistachio-herb mixture until evenly coated. Place on a wire rack over a baking sheet and roast at 200°C (400°F) for 6 to 8 minutes until an internal temperature of 54°C (130°F) is reached for medium-rare. Let rest for 5 minutes before slicing.

6. 06

   While the lamb is roasting, prepare the jus. In a small saucepan, combine the pomegranate juice, veal stock, honey, and the rosemary sprig. Bring to a boil, then reduce heat and simmer until the liquid is reduced by two-thirds and coats the back of a spoon. Remove from heat, discard the rosemary, and whisk in the cold, cubed butter one piece at a time until the sauce is glossy and emulsified.

7. 07

   To serve, spoon a generous swath of the warm eggplant caviar across the center of each plate. Slice the rested pistachio-crusted lamb loins into thick medallions and arrange them on top of the eggplant. Drizzle the pomegranate jus around the plate, and garnish with fresh pomegranate seeds and micro-herbs.