Marinated Loin of Lamb with Lemongrass and Green Herb, Baby Vegetables and Sweet Potato Purée

16 Dec 2011

Lamb never looked so yummy!

800g chopped lemongrass
50g five spice mix
20g chopped shallots
40g soya sauce
20g baby corn
20g snow peas
20g carrots
10g green asparagus
20g shiitake mushrooms
100g sweet potatoes
60g parsley
10g basil
10g butter
10g bread crumbs
Corn oil to taste

1. Marinate lamb loin with lemongrass, shallot, five spice and soya sauce and store in the fridge for two hours.
2. For the green herb powder – blend the bread crumbs with parsley and basil and strain it. For the sweet potato puree – roast the sweet potatoes in the oven for 40 min at 190C, clear it from the skin and mash it with butter.
3. Wash and slice the vegetables. Sautee them. Pan fry the lamb loin in the corn oil for 2 minutes and put into the oven for 5 min at 200 C.
4. After the lamb is cooked, crust it with the green herb powder. Serve on a hot plate together with the vegetables and sweet potato puree.

INFO: This recipe is brought to you courtesy of Eauzone, Royal Mirage, Dubai.