Char Grilled Australian Lamb Loin Recipe
Onion Soubise | Sautéed Escarole | Prosciutto Brioche Crust | Black Garlic Demi Glaçe
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Ingredients
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Lamb Loin
Onion Soubise
Sautéed Escarole
Prosciutto Brioche Crust
Black Garlic Demi Glace
Method
Preparation
- 1
- 2
Make Onion Soubise
In a saucepan, melt butter over medium heat. Add sliced onions and cook until soft and translucent. Stir in heavy cream, season with salt, and simmer for 10 minutes. Blend until smooth.
- 3
Sauté Escarole
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add chopped escarole, salt, and pepper, and cook until wilted, about 5 minutes.
- 4
Prepare Prosciutto Brioche Crust
Preheat the oven to 350°F (175°C). In a bowl, combine cubed brioche, chopped prosciutto, melted butter, and grated Parmesan. Mix well and spread onto a baking sheet. Bake for 15 minutes until golden.
- 5
Make Black Garlic Demi Glace
In a saucepan, combine beef stock, mashed black garlic, and red wine. Bring to a boil and reduce to a simmer until it thickens, about 20 minutes. Season with salt and pepper.
Grilling
- 6
Plating
- 7
Serve
Slice the lamb and serve on a plate with onion soubise, sautéed escarole, and prosciutto brioche crust. Drizzle with black garlic demi glace.