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Prime VIP
Serves 1
Prep time: 20 mins
Cooking time: 40 mins
INGREDIENTS
200g lamb loin, seasoned with salt and pepper
For the herb crust, mix together in a blender:
40g panko breadcrumbs
30g softened butter
20g chopped parsley
For rosemary sauce:
30g chopped red onion
10g white sugar
100ml veal stock
20g rosemary
5g cornflour
For lentil-carrot side:
2 tbsp oil
15g each, finely chopped onion and minced garlic
150g lentils, boiled until al dente and strained
5 baby carrots, peeled and blanched
PREPARATION
1. Sear lamb in a pan. Smear herb crust over and cook in a preheated oven at 180°C until desired doneness.
2. Rosemary sauce: caramelise onion and sugar together in a frying pan then add veal stock and rosemary. Let it simmer until reduced. Whisk in cornflour and let it thicken. Set aside.
3. Lentil-carrot side: heat oil in a saucepan. Add onion, garlic and lentils. Stir until the mixture dries up. Add carrots and season with salt and pepper.
4. Serve lamb with sauce, lentil side and stuffed baby potato.
