Lamb with Caponata, Beans, and Three Types of Puree
Main Dishes • European
Description
Lamb with Caponata, Beans, and Three Types of Puree
Ingredients
- Lamb Neck Fillet 5 oz
- Eggplants 5 oz
- Rosemary 0 oz
- Chicken Egg 1 piece
- Parsley 0 oz
- Thyme 0 oz
- Olive Oil 5 fl oz
- Marinated cherries 0 oz
- Parmesan Cheese 0 oz
- Canned Baby Beets 0 oz
- Chives 0 oz
- Beetroot 0 oz
- Sun-Dried Tomatoes 0 oz
- Fresh basil leaves 0 oz
- Pesto 0 fl oz
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Trim the lamb loin of bones and fat. Coat in egg with salt and pepper, wrap with eggplant, then coat again in egg and breadcrumbs mixed with parsley, rosemary, and thyme. Sear in olive oil on all sides, then place in the oven for 4-5 minutes.
Step 2
Cut the eggplants into cubes, sauté in olive oil, add halved cherry tomatoes, chives, season with salt and pepper, and add Parmesan cheese.
Step 3
Boil the beetroot until tender, mash, season with salt and pepper, and mix with Parmesan cheese.
Step 4
Blend the tomatoes, add Parmesan cheese and pesto sauce.
Step 5
Blanch the spinach, blend with chives and Parmesan cheese.
Step 6
On a plate, place the halved lamb medallion, add the caponata beside it, and artistically arrange the three types of puree on the plate. Garnish with chives and balsamic vinegar.
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