Chef George Pagonis Grilled Aussie Lamb Loin Chop
- Prep time 1Hr
- Cook time 30Min
- Technique Grill, Pan Fry / Saute
- Meat Lamb
- Cut Loin
- Serves 1
Charred eggplant purée, ras al hanout carrots, pomegranate
Ingredients
Lamb loin chop:
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2 bay leaves
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1 sprig of rosemary
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1 sprig of thyme
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1 oregano leaf
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1 lemon, zest
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1 cup olive oil
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1 garlic clove, smashed
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1 tablespoon black peppercorns, toasted and crushed
Carrots:
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4 heirloom carrots
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2 tablespoons olive oil
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1 tablespoon ras al hanout
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1 tablespoon butter
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2 cups chicken stock
Eggplant purée:
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2 large eggplants
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1 cup tahini
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1 cup roasted garlic
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2 lemons, juice
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1 cup water
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1 cup olive oil
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3 tablespoons sherry vinegar
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2 tablespoons honey
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1 tablespoon pomegranate molasses
Pomegranate vinaigrette:
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3 tablespoons pomegranate molasses
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1 tablespoon honey
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1 tablespoon lemon juice
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1 tablespoon red wine vinegar
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1 teaspoon sumac
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1/2 cup canola oil
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1/2 cup olive oil
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Salt, to taste
Method
For the loin chops:
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Combine all marinade ingredients in a bowl and mix well.
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Place lamb chops in marinade and let marinate overnight.
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Wipe off marinade, season with salt, and grill on both sides until medium rare.
For the carrots:
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Peel carrots.
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Heat up a medium-size sauté pan. Add olive oil to the pan and place carrots inside.
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Sauté carrots with olive oil and season with salt. After 2 minutes, add ras al hanout spice and sauté another 3 minutes.
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Add chicken stock to the pan and cook down until carrots are tender.
For the eggplant purée:
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Place eggplant on grill and cook until completely charred.
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Scoop out the inside of the eggplant and separate the charred skins (reserve half).
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Place the eggplant flesh, half of the charred skins, and the remaining ingredients into a blender. Blend on high.
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Pass the purée through a chinoise and adjust seasoning with salt, sherry, and lemon juice.
For the pomegranate vinaigrette:
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Place pomegranate molasses and honey into a bowl.
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Slowly whisk in lemon juice and red wine vinegar.
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Gradually whisk in canola oil and olive oil. Finish with sumac and salt.
To assemble:
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Spread charred eggplant purée on the bottom of the plate.
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Lay down carrots and sprinkle with fresh pomegranate seeds.
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Place lamb loin chops on top. Using a brush, apply the pomegranate vinaigrette.
