Lamb with Quince and Sweet Potato

Ingredients

• Veal Tenderloin 10 oz
• Sweet Potato 1 piece
• Quince ½ pieces
• Garlic 3 cloves
• Thyme 3 sprigs
• Rosemary 2 sprigs
• Coarse Salt 5 oz
• Sugar 0 oz
• Butter 0 oz
• Olive Oil 0 fl oz
• Green Butter to taste
• Chips to taste
• Salt to taste
• Ground Black Pepper to taste
• Chicken Egg 1 piece

Step-by-Step Guide

Step 1

Prepare all the ingredients. Preheat the oven to 355°F. Pour a mound of coarse salt on the bottom of a baking dish, place the sweet potatoes on the salt, and put them in the oven for 40-50 minutes. Once cooked, peel the sweet potatoes.

Step 2

Crush the garlic cloves with the flat side of a knife, add them to the lamb, along with sprigs of thyme and rosemary. Season with salt and pepper, pour in some oil, mix everything together, and let it marinate at room temperature for 15–20 minutes.

Step 3

Slice the quince into pieces approximately 1 cm thick.

Step 4

Preheat a skillet and arrange the quince slices in it, drizzle with lemon juice, add sugar, and include 15 grams of butter.

Step 5

Sauté the quince until it develops a caramelized crust on both sides.

Step 6

Preheat another skillet over high heat. Remove the herbs and garlic from the lamb and place the meat in the dry skillet. Sear one side until it develops a golden crust.

Step 7

Flip the meat and add olive oil along with 15 grams of butter.

Step 8

Continue frying, turning the meat a few more times. In total, the meat should be cooked for about 3 minutes on each side. If desired, you can finish cooking the meat in an oven preheated to 355°F for 7-8 minutes.

Step 9

Chunk the roasted sweet potatoes, season with a little salt and pepper, then add a raw egg and some butter.

Step 10

Blend the sweet potato with a blender until smooth.

Step 11

Heat the puree in a saucepan for 2 minutes.

Step 12

Pour a little green oil onto the plate, place the sweet potato puree on top, followed by the lamb and slices of quince. If desired, garnish with sweet potato chips.