Szechuan & Calabrian Chili...Szechuan & Calabrian Chili Crusted Lamb Loin with Pomegranate-Habanero Reduction

Pan-roasted lamb loin encrusted with aromatic Szechuan peppercorns and Calabrian chili, resting on a velvety smoked eggplant puree and finished with a bright, fiery pomegranate-habanero gastrique reduction.

Ingredients

Cooking Instructions

1. 01

   To make the spice crust, coarsely crush the toasted Szechuan peppercorns, Calabrian chili flakes, and flakey sea salt together in a mortar and pestle.

2. 02

   Char the whole eggplants directly over an open gas flame or under a broiler, turning frequently until blackened and collapsed (approx. 12-15 minutes).

3. 03

   Scoop out the hot eggplant flesh into a high-speed blender, discarding the charred skin. Add tahini, roasted garlic, lemon juice, and a pinch of salt; process until silkily smooth. Keep warm.

4. 04

   In a small saucepan over medium heat, sweat minced shallot and habanero pepper in a splash of oil until soft and translucent (about 3 minutes).

5. 05

   Pour in pomegranate juice and reduce by three-quarters until thick and syrupy. Remove from heat and vigorously whisk in cold cubed butter one piece at a time to create a glossy emulsion.

6. 06

   Generously roll the trimmed lamb loin in the Szechuan-Calabrian spice mixture, pressing gently to adhere.

7. 07

   Heat clarified butter in a heavy cast-iron skillet over high heat until smoking. Sear the lamb loin for 2-3 minutes per side until a rich, spiced crust forms and internal temperature hits 130°F (54°C) for medium-rare.

8. 08

   Transfer lamb to a warm wire rack and rest for 8 minutes before slicing into 1/2-inch thick medallions.

9. 09

   To assemble, spoon a swoosh of warm smoked eggplant puree across the plate. Lay sliced lamb medallions gently over top, spoon the spicy pomegranate-habanero reduction around the plate, and finish with fresh micro cilantro.