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Charcoal Crusted Lamb with Pea Puree, Cauliflower & Leek Puree and Black Garlic Puree
Recipe by Carter
This perfectly cooked lamb backstrap recipe will change your life! It features creamy cauliflower and leek puree, a black garlic puree and a sweet pea puree, and then served with a mint oil and lamb jus.
- Steps
- Ingredients
Ingredients
Black Garlic Puree
Mint Oil
Cauliflower and Leek Puree
Pea Puree
Lamb and Jus
To Serve
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Steps
- For the Black Garlic Puree, combine all ingredients in a blender and process to a smooth puree. Pass puree through a fine sieve into a small saucepan, discarding solids. Set aside.
- For the Mint Oil, combine mint and oil in a large mortar and pestle and pound to a paste. Season with salt and pepper.
- Pass oil through muslin cloth into a small bowl, gently squeezing to push oil through. Set aside.
- For the Cauliflower and Leek Puree, combine all ingredients in a large saucepan and bring to the boil. Reduce to low heat and simmer for 20 minutes or until tender.
- Transfer all to a food processor and process to a smooth puree. Season with salt and pepper. Transfer to a piping bag and keep warm.
- For the Pea Puree, bring a saucepan of water to the boil. Add peas and cook for 1-2 minutes or until tender. Drain peas in a colander, discarding the water.
- Combine peas and remaining ingredients in a blender and process to a smooth puree. Transfer to a piping bag and keep warm.
- For the Lamb, combine lamb, oil, charcoal, salt and pepper in a medium bowl and rub into lamb. Heat a grill pan over high heat and cook lamb for 3 minutes each side. Transfer lamb to a small tray and set aside to rest for 5 mins before slicing into 2-3cm pieces.
- Meanwhile, add garlic to the pan and cook for 30 seconds. Deglaze the pan with red wine vinegar and water. Boil until reduced and thickened slightly. Season with salt and pepper.
- To serve, bring a saucepan of water to the boil. Add peas and cook for 1-2 minutes or until tender. Drain peas in a colander, discarding the water.
- Gently heat Black Garlic Puree over low heat.
- Plate Cauliflower and Leek Puree, Pea Puree, Black Garlic Puree, sliced lamb and blanched peas on serving plate. Pour a little Lamb Jus and Mint Oil over lamb to serve. Dust Cauliflower and Leek Puree with black garlic powder.
