LAMB LOIN, LAMB RIB BON BON, SORREL, LAMB XO, PARSLEY CHLOROPHYLL, MARMITE LAMB DRESSING, GOATS' CHEESE HOLLANDAISE

 Recipe By Mrinal Ghosal,
Mudbrick Restaurant, Waiheke Island 

Serves: 2

LAMB LOIN
Ingredients:
2 Silere cap on lamb loins

Method:
Season the loins and then fan fry until the fat cap is nicely rendered. Rest for service.

LAMB RIB BON BON
Ingredients:
1kg lamb rib meat, cooked 
3 preserved lemons 
1 shallot 
5g cab sav vinegar 
20g XO sauce (see recipe below)
40g Kewpie mayo 
50g chopped chives 
1 lemon zest 
5g sage 

Method:
Roast the lamb ribs for about 1 hour at 180°C in the oven.  Pull the lamb meat off the rib bones and save the bones for later.  Brunoise the preserved lemon peel and shallot.  Mix together with all the other ingredients and roll into 25g balls.   Carefully pierce the bones back into the balls and freeze. Remove the balls with lamb rib bones from the freezer and while frozen, coat each bon bon with gluten free breadcrumbs. Cook the lamb rib bon bons in a deep fryer with vegetable oil at 175°C for 4-5 minutes.

LAMB X.O
Ingredients
300g lamb heart, dried  
300g shrimp, dried  
300g lamb kidney, dried  
100g squid, dried  
9 Tbsp Mirin  
14 shallots, finely diced
3 whole garlic, finely minced  
10 red chillis  
200g prosciutto, diced  
500g chicken stock  
2 Tbsp brown sugar  
7 cups vegetable oil
2 Tbsp mushroom soy sauce 
2 Tbsp fish sauce  
1 Tbsp beef garum  
½ cup chilli flakes, dried 
½ cup lemon juice 
120g ginger  
2 Tbsp Szechuan pepper 
2 star anise

Method:
Place all ingredients in a large pot and sweat slightly, then simmer for 15 minutes. Transfer the mixture into a blender and blitz until there are no big lumps of ingredients.  Return to the pot and cook for a further 10 minutes over a low heat, check for seasoning.

MARMITE LAMB DRESSING
Ingredients: 
7Tbsp marmite  
500ml olive oil  
5g rosemary  
1tsp black garlic purée 
10g sugar 
30ml rice vinegar 

Method:
Blend all ingredients together in a Blendtec.

PARSLEY CHLOROPHYLL
Ingredients:  
1kg parsley 
8g dashi 
25g gluten free soy sauce  
30ml olive oil 
Pinch of sugar 

Method:
Blanch the parsley with a pinch of baking soda for 2 ½ minutes. Refresh in ice water and save 50ml of the ice water. Drain the parsley then squeeze the excess water out of the parsley.  Mix the drained parsley together with the remaining ingredients in a Blendtec. 

GOATS’ CHEESE HOLLANDAISE
Ingredients:  
500g salted butter  
200g goats’ cheese
6 egg yolks 
1 Tbsp Colemans English mustard
15ml lemon juice 

Method:
Gently melt the butter and goats’ cheese together, then blitz the mixture with a stick blender to make a smooth emulsion.  Place the egg yolks, mustard and lemon juice into a food processor and begin to blitz the mixture.  Slowly add in the warm butter mixture.  The goat’s cheese will have caramelised with the butter and dropped to the bottom so use a spoon to add this into the food processor just a spoon at a time to keep a nice consistency.  To prevent the hollandaise getting too thick add 2 tablespoons of warm water to loosen slightly.  Season with salt.

Store in an airtight container and keep warm close to your oven or stovetop until you are ready to serve it.

ZUCCHINI STUFFING
Ingredients:
3 courgettes with flowers
20ml olive oil
100g sugar  
2 shallots 
20ml black vinegar
2 cloves garlic
1 sprig rosemary
2 Tbsp parsley chlorophyll
250g ricotta
30ml gluten free soy sauce
10g sea salt

Method:
Brunoise shallots, courgette and garlic, sweat all in olive oil, deglaze with black vinegar, add sugar, salt, soy and rosemary, cook until most of the liquid has evaporated, transfer to a bowl and let cool, fold in ricotta and chlorophyll, check seasoning.  Transfer the mixture into a piping bag and gently stuff the courgette flowers.  In a pot of boiling water cook the stems of courgette flowers for 1 minute by just submerging the stems. Serve while still warm.

TO PLATE AND SERVE:
Slice the lamb loin down the middle to create two pieces for each plate. Spoon the goats’ cheese hollandaise into the middle of the plate, and slowly dot and swirl over the marmite dressing and the parsley chlorophyll to create a marble effect over the hollandaise.

Place a hefty spoonful of the lamb XO next to your sauces and place the golden-brown lamb rib bonbon on top of the XO.  Carefully place the stuffed courgette flower next to the bon bon and finally add your lamb loin placing them next to the sauces and the bon bon. Finally garnish with sea rocket or nasturtium and serve.