Restaurants›Feast›Seared Australian Lamb Loin Recipe

Seared Australian Lamb Loin Recipe

Inspired by Feast
Time1h
Serves2

with herb-and-lettuce juice, burnt lemon peel and spiced spinach soufflé. Endive, fennel and pink peppercorn.

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Ingredients

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Main Ingredients

Method

Preparation Steps

1

Prepare the Lamb

Season the lamb loin with salt and black pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the lamb loins for about 4-5 minutes on each side for medium-rare. Remove from heat and let rest.

2

Make the Spinach Soufflé

Blanch the spinach in boiling water for 1 minute, then drain and chop finely. In a separate bowl, beat the eggs and mix in the spinach. Pour the mixture into a greased soufflé dish and bake in a preheated oven at 180°C (350°F) for 20-25 minutes until set.

3

Prepare the Herb-and-Lettuce Juice

Blend the herbs with a little water and strain to get the juice. Set aside.

4

Burn the Lemon Peel

Using a kitchen torch or under a broiler, char the lemon peel until blackened. Chop finely and set aside.

5

Assemble the Dish

On a plate, place the seared lamb, spoon some herb-and-lettuce juice around, and top with burnt lemon peel. Serve the spinach soufflé on the side, garnished with sliced endive, fennel, and pink peppercorns.