This dish is such a showstopper and will impress your most discerning guest!
Recipe developed by Imtiyaaz Hart
Serves 6
Ingredients
Lamb
1kg Lamb chops
1/4 Cup fresh parsley
3 Sprigs rosemary
2 Tbsp fresh thyme
1/3 Cup parmesan
1/2 Cup breadcrumbs
2 Tbsp dijon mustard
10 Cloves garlic, crushed
Olive oil
Salt & pepper to taste
Pumpkin Purée
250g Pumpkin cubes
2 Tsp brown sugar
1 Tsp cinnamon
1 Tsp nutmeg
1 Tsp xanthan Gum, optional
2 Tbsp Butter
Olive oil
Salt and pepper to taste
Potato Fondant
5 Large potatoes, peeled
4 Tbsp butter
3 Sprigs fresh rosemary
5 Sprigs fresh thyme
6 Cloves garlic
500 - 750ml Chicken stock
Salt and pepper to taste
Red Wine Jus
1 Cup onions, diced
1/2 Cup carrots, diced
1/2 Cup celery , diced
100g Tomato paste
1 Cup red wine
4 Cloves garlic, crushed
2 Bay leaves
2 Sprigs rosemary
2 Sprigs thyme
4 Tbsp cold butter
500ml Beef stock
1 Tsp sugar
Salt and pepper to taste
Olive oil
Method
Lamb
Preheat oven to 200°C . Season your lamb with Salt and pepper.
Heat your pan over medium high heat, once hot add some olive oil and garlic.
Sauté the garlic for 1 minute before adding the lamb. Ensure both sides are browned nicely, about 2 minutes a side.
Remove the lamb and place on a baking sheet and keep the pan as is for the jus.
In a blender, combine the fresh herbs, breadcrumbs, parmesan, reserved garlic from the pan and 1 Tbsp olive oil.
Once blended set aside.
Brush the lamb with mustard and start coating with the herb mixture. Make sure to get enough of the coating for a delicious crust.
Roast for 20 minutes for a medium done lamb, adjust the time depending on how you'd like your lamb.
Once done roasting, allow it to rest for at least 5 min before slicing.
Pumpkin Purée
Preheat oven to 200°C. Place pumpkin on pan and drizzle with olive oil.
Roast for 25 minutes. Allow to cool down after roasting.
Place pumpkin in a food processor along with all the other ingredients and blend until well incorporated.
The puree should be silky smooth and absolutely delicious.
Pumpkin Purée
Cut out a circular piece of foil that will cover your pan.
Cut a small hole in the middle of the foil, it should look like a donut with a small hole.
Prepare your potatoes. Cut into shapes of your choice.
Place the potatoes in the pan. Add butter, herbs, garlic and seasoning.
Then add your stock, it should cover the potatoes.
Place your foil over the pan and cook over high heat.
It will start boiling and cook the potatoes. Check after 15 - 20 minutes to feel if the potatoes are cooked through.
Once soft, remove the foil and allow the water to cook away. It will start sizzling, once caramelised, remove from heat.
Place in a preheated oven at 180°C for 15min.
Voilà, potato fondants are ready for consumption.
Red Wine Jus
In the same pan you used for the lamb chops, drizzle some olive oil and add onions.
Sauté on medium high heat for 5 minutes.
Add the garlic, carrots and celery. Sauté for a further 5 - 10 minutes and then add your herbs and tomato paste.
Cook for 5 more minutes and then add the red wine. Deglaze and reduce to half.
Add your stock and cook for a further 10 minutes.
Strain this mixture and then add it to a clean sauce pan.
Place on medium heat and add your seasoning, sugar and cold butter.
Cook for 5 minutes and allow to cool slightly.
Plate the chops with the pumpkin purée, potato fondant & the red wine jus!
Enjoy and let Albex Dishwashing Liquid help clean up the mess!