This recipe serves 4 people
- 4 x 160g portions of lamb loin
- Olive oil, rosemary, garlic, cracked pepper
- 1 x cauliflower
- 100mls cream
- 50g butter
- Salt and pepper
- 100g seedless grapes
- 2 shallots
- 2 tablespoons chopped tarragon
- 3 tablespoons olive oil
- 1 tablespoon Sherry vinegar or any good quality vinegar
- 20g baby capers
Place the loins in a clean bowl, add the olive oil, rosemary and garlic to the bowl and marinade in the fridge for a couple of hours or overnight if you have time. To cook the lamb place a heavy based pan on the stove on a high heat. Season the lamb with salt and pepper. Place in the smoking hot pan and sear for two minutes on each side until golden brown and roasted. Place on to a tray and place in a pre-heated oven at 180 degrees and roast for 4- 6 minutes for medium, allow to rest for three minutes before serving puree.
To make the cauliflower puree, cut into even size pieces, place the cauliflower in cold water and cook until soft about 6 minutes of boiling. Strain and put back in the pot with the butter and cream, bring to the boil for 3 minutes and place in a food processor or nutri bullet and blend for three minutes until smooth, season with salt and pepper.
In a small pan warm the olive oil, add in the chopped shallots and sauté for one minute, take off the heat and add the capers, grapes and chopped tarragon.