Lamb Malfade Recipe
Shaved Brussels, English Peas, Crispy Artichoke, Kumquat Dust
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Ingredients
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Main Ingredients
Method
Preparation and Cooking
- 1
Prepare the Lamb
Preheat the oven to 200°C (400°F). Season the lamb loin with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the lamb on all sides until browned (about 3-4 minutes per side). Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare. Remove from the oven and let rest for 10 minutes before slicing.
- 2
Prepare the Brussels Sprouts and Peas
While the lamb is resting, shave the Brussels sprouts using a mandoline or sharp knife. In a large bowl, combine the shaved Brussels sprouts, English peas, garlic cloves (minced), lemon juice, and the remaining olive oil. Season with salt and pepper to taste.
- 3
Prepare the Crispy Artichokes
Drain the artichoke hearts and pat them dry with paper towels. Heat oil in a deep pan over medium heat. Fry the artichoke hearts until golden and crispy (about 3-4 minutes). Remove and drain on paper towels, then season with salt.
- 4
Prepare the Kumquat Dust
Finely chop the kumquats (discard seeds) and spread them on a baking sheet. Bake at 90°C (200°F) for about 1 hour until dried out. Once cool, grind into a powder using a spice grinder or mortar and pestle.
- 5
Plate the Dish
On a serving plate, arrange the Brussels sprouts and peas mixture. Slice the lamb and place it on top. Garnish with crispy artichokes and sprinkle kumquat dust over the dish.
