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Lamb Loin with Charred Aubergine Purée from The Restaurant at Thornton Hall Hotel & Spa

Cook at Home

Chef at Thornton Hall, Sam Wilson, has created a menu that offers seasonality,  using great ingredients and yet is informal and welcoming. This dish of lamb loin with aubergine purée has many elements that come together to create a stunning dish.

Serves

4

Prep Time

60 mins

Cooking Time

30 mins

Ingredients

For the lamb loin

  • 400g lamb loin cut into 4 pieces

For the charred aubergine purée

  • 1kg aubergine flesh, from burnt aubergines, hung over night
  • 30g lemon juice
  • ¼ garlic clove, micro-planed
  • 50g crème fraiche
  • 4g salt
  • Black food colouring

For the artichoke cooking liquor

  • 2 artichoke hearts, turned
  • 400g rapeseed oil
  • 150g water
  • 3g garlic, crushed
  • 1g thyme
  • 18g lemon juice
  • 8g salt

For the mint oil

  • 400G picked mint
  • 200g grapeseed oil
  • 2g salt

For the lamb fat onion

  • 2 Roscoff Onions
  • 100g lamb fat

(Roscoff onions are distinctive pink onions with a unique, mild flavour hailing from the French region of the same name)


For the sheep’s yoghurt

  • 1 pot sheep’s yoghurt, hung in a cloth overnight to remove excess whey

Method

To make the lamb loin

  • Season the loin and sear in a hot pan until browned all over.
  • Transfer to an oven set at 180oc and roast for around 3-4 minutes for pink.
  • Rest for at least 10 minutes before carving.

To make the charred aubergine purée

  • Combine the ingredients in a bowl and blend to a smooth purée.

To make the artichoke cooking liquor

  • Blend the oil, water, lemon juice and salt to emulsify.
  • Transfer to a pan, add the garlic and thyme, bring to the boil.
  • Add turned artichokes, bring back to the boil and cook for 1 minute.
  • Take off the heat and leave to cool.

To make the mint oil

  • Blanch the mint in boiling water for 30 seconds then chill instantly in iced water.
  • Squeeze out any excess moisture, then blend with the oil and salt.
  • Pass the oil through a cloth to separate the oil from the blanched mint.

To make the lamb fat onions

  • Cut the Roscoffs in half, keeping the root intact.
  • In a pan, sear the onion cut side down until dark, add the lamb fat.
  • Cover the pan in foil, then transfer to an oven set at 150oc and roast for 25minutes.

To finish

  • Blanch broad beans in salted water for 1-2 minutes.
  • Chill rapidly in iced water, then remove the outer shell.
  • Dress in the mint oil.
  • Place sheep’s yoghurt in a piping bag

To serve

  • Place all the elements onto the plates .
  • Pipe the sheep’s yoghurt and drizzle more mint oil to finish.
  • Serve and enjoy

Thornton Hall Hotel & Spa, Thornton Hough, Wirral, CH63 1JF

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