Roast Best End Of Lamb Cumin Scented Aubergine Caviar, Broad Bean And Tomato Jus

Serves 4 2 x seven bone racks 1 x large sweet potato 1 x aubergine 4 x vine tomatoes 100g spinach 1 x head of garlic 30g tomato concasse 30g broad beans peeled Rosemary Thyme Truffle oil Chervil 1ltr of well reduced veal stock
Preparation method: 
De-bone racks and score fat, rubbing in oil, garlic, rosemary and thyme. Sear in hot pan and roast in medium oven for eight minutes, leave to rest. Steam sweet potato for 10 mins, cool and cut into 10mm round discs, pan-fry in butter till golden brown and keep warm. Cut four long strips length-ways from aubergine and char-grill, take rest of aubergine rub with butter garlic rosemary and thyme and roast. Chop into aubergine caviar. Heat in small pan adding a pinch of cumin, place a teaspoon inside a skin and roll into cigar shape. Roast vine tomatoes with thyme and rosemary and to the veal stock and reduce to correct consistency. Pan-fry spinach with a little butter and garlic and drain well. Serve in middle of warmed plates allow three rounds of sweet potato, topping with little of spinach. Slice lamb across and place on top of spinach. Add tomato concass and beans to hot rosemary and tomato jus pour around and cut with truffle oil. Place aubergine caviar cigar on top, garnish with chervil.

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