Loin & Noisette of Lamb

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Ingredient

For the Lamb:

• 1 Premium Lamb Loin cannon (approx. 200-250g), trimmed

• 1 Lamb Noisette (prepared boneless, rolled saddle), or substitute with another piece of trimmed loin

• 2 tbsp Olive oil

• 1 tbsp Butter

• 2 cloves Garlic, smashed

• 2 sprigs fresh Thyme

• Salt and freshly cracked black pepper

For the Fondant Potatoes:

• 3 large, waxy potatoes (like Maris Piper or Yukon Gold)

• 2 tbsp Vegetable oil

• 2 tbsp Butter

• 250ml Chicken or vegetable stock

• 1 sprig fresh Thyme

• Salt and pepper

For the Herb-Infused Couscous:

• 100g Couscous (dry)

• 120ml hot Vegetable stock

• A large handful of mixed soft fresh herbs (flat-leaf parsley, mint, and chives)

• 1 tbsp Extra virgin olive oil

• Zest of 1/2 lemon

• Salt

For the Lamb Reduction (Jus):

• 200ml quality Lamb stock

• 50ml Red wine

• 1 tbsp Balsamic vinegar

• 1 small Shallot, finely diced

• 1 sprig fresh Thyme

• 1 tsp cold Butter (for finishing)

For the Vegetables & Garnish:

• 6-8 green Asparagus spears (woody ends trimmed)

• 1 tsp Butter

• Fresh Micro-mint leaves

• Mint-infused oil (optional, for drizzling)

Method (Recipe)

1. Prepare the Potatoes:

• Peel the potatoes and cut them into 3 thick, neat discs using a large round cutter or a knife. Pat them very dry.

• Heat the oil in a pan over medium-high heat. Place the potato discs in the pan and cook, without moving, until they are deep golden brown on one side (about 5-7 minutes).

• Flip the potatoes, add the butter, stock, thyme, salt, and pepper. The liquid should come about halfway up the potatoes.

• Simmer gently until the potatoes are tender all the way through and the liquid has mostly evaporated (about 20-25 minutes).

2. Prepare the Couscous:

• Place the dry couscous in a heatproof bowl. Pour over the hot stock, cover with plastic wrap, and let it sit for 5-10 minutes until all liquid is absorbed. Fluff it with a fork.

• In a small food processor, pulse the fresh herbs with the olive oil to create a paste. Stir this paste into the couscous along with the lemon zest and salt. Keep warm.

3. Make the Reduction:

• In a small saucepan, sweat the shallot in a drop of oil until soft. Add the red wine and balsamic vinegar, and reduce by half.

• Add the lamb stock and thyme. Simmer until the sauce is rich and glossy, and coats the back of a spoon. Strain, return to the heat, and whisk in the cold butter. Keep warm.

4. Cook the Vegetables:

• Blanch the asparagus spears in salted boiling water for 1-2 minutes until tender-crisp. Immediately drain and shock them in ice water.

• Just before serving, reheat them quickly in a pan with a little butter and seasoning.

5. Cook the Lamb:

• Season the lamb pieces generously with salt and pepper.

• Heat the olive oil in a skillet over high heat. Sear the lamb well on all sides to create a deep, caramelized crust.

• Lower the heat to medium, add the butter, garlic, and thyme sprigs. Baste the lamb with the foaming butter for 2-3 minutes.

• Check for medium-rare (an internal temperature of around 54°C or 130°F).

• Remove the lamb from the pan and let it rest for at least 5-7 minutes. Cut the noisette as is and the loin into two medallions.

6. Assembly and Plating:

• Create a base of the green couscous in the center of a warm plate.

• Pour a generous circle of the lamb reduction around the couscous.

• Arrange the three fondant potatoes around the reduction.

• Place the rested lamb medallions (loin and noisette) in the center, on the couscous.

• Nestle the blanched asparagus spears among the other elements.

• Garnish with micro-mint leaves and a drizzle of mint oil.