Lamb and Apricot
140g lamb loin
60g diced cooked lamb shoulder, cooked for 6 hours
40g diced apricots
5 cherry tomatoes, halved
50g cooked new tomatoes, diced
Salt to taste
2g cayenne pepper
200g aubergines, peeled and diced
50g natural yoghurt
For the lamb shoulder: mix the potatoes with the apricots and the cooked shoulder, season with salt and leave to one side.
For the aubergine purée: fry the diced aubergine in the oil, add the spices, then once the aubergine is cooked, add the yoghurt, place in a blender and blend until smooth.
For the lamb loin: place a non stick pan onto a high heat, add 10ml of grapeseed oil, once the oil is nearly smoking, season the loin with salt and place in the pan. Make sure the loin is well caramelised, place in the oven for 3 minutes at 180C. Then leave to rest for 2 minutes.
To present: warm up the lamb shoulder mix, as well as the aubergine purée. Place the lamb shoulder on the plate, then the purée, place the tomatoes into the oven for 2 minutes to quickly roast, then take them out and place on the plate and finish by slicing the lamb loin and placing it on the purée.
Info: Sense on the Edge, Six Senses Zighy Bay is open to inhouse and outside guests with prior reservations. Dinner from Thursday to Saturday, www.sixsenses.com/sixsenseszighybay.