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The Lamb and the Fig

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Servings: 4
Preparation Time:
Cook Time:
Nutritional Data:

Recipe from Executive Chef Vernon Morales Salt House San Francisco, California

Ingredients

Lamb

2 American Lamb boneless loins
1 ounce Ras el Hanout spice
Salt and pepper to taste
2 small Fig leaves

Chickpea Polenta

2 cups Vegetable stock or water
1 cup Chickpea flour
Salt and pepper to taste
1 ounce Extra virgin olive oil
1 teaspoon Chopped lemon zest

Charred Eggplant

1 Eggplant
1 medium Shallot
2 Garlic cloves
Extra virgin olive oil
Salt and pepper to taste
1/2 lemon Lemon, juiced
1 pinch Chili flakes

Fig and Tomato Chutney

2 Roma tomatoes
1/2 pound Black mission figs
1 small Fig leaf
6 Nasturtium flowers
1/4 cup Sugar
1/4 cup Red wine vinegar
1 teaspoon Black pepper

Fava Beans

1 cup Fava beans, blanched and peeled
1 tablespoon Chopped mint
1 teaspoon Chopped parsley
1/2 lemon Lemon, juiced
1/4 cup Extra virgin olive oil
Salt and pepper to taste

Yogurt

1/2 cup Drained Organic Sheep’s Milk Yogurt

Sauce

1/4 cup Canola oil
2 pounds American Lamb bones
4 Garlic cloves
1/2 cup Shallots
12 Black peppercorns
1/4 cup Sherry vinegar
2 quarts Chicken stock
1/4 cup Nasturtium leaves
1/4 cup Nasturtium flowers

Directions

Lamb

Trim lamb loin of excess fat, but leave fat cap on; score fat. Season with Ras el Hanout spice, salt and pepper. Wrap meat with fig leaves, leaving fat exposed. Wrap meat in plastic wrap, tightening plastic to form a cylinder; vacuum pack. Cook in immersion circulator at 53º Celsius for 1 hour. Remove from bag. In a hot skillet, sear meat, fat-side down, until caramelized. Let rest for a few minutes; slice across grain.

Chickpea Polenta

In a pan, bring stock or water to a boil. Over medium heat, whisk in flour; cook for about 40 minutes until thickened. Remove from heat; season with salt, pepper, oil and lemon zest.

Charred Eggplant

Grill whole eggplant until skin is charred. Remove skin and charred bits; chop finely and set aside. Slice shallot and garlic. In a pan over medium heat, cook shallot and garlic with oil. Add eggplant, salt, pepper, lemon juice and chili flakes. Remove from heat; puree in blender or food processor.

Fig and Tomato Chutney

Blanch tomatoes in boiling water; remove seeds and skin. Chop figs, fig leaf and nasturtium. In a pan, combine figs, fig leaf, nasturtium, sugar, vinegar and pepper. Cook over medium heat until marmalade consistency.

Fava Beans

In a large bowl, add fava beans, mint, parsley, lemon juice, oil, salt and pepper; toss together.

Sauce

In a pan, heat canola oil over medium-high heat. Roast bones in oil until caramelized; drain excess fat. Add garlic, shallots and peppercorns. Deglaze the pan with vinegar. Add stock and chopped nasturtium leaves; simmer over medium heat for 1 hour. Strain; bring to a boil. Reduce to desired consistency; add chopped nasturtium flowers.

To Serve

Spoon chickpea polenta onto the center of the plate. With a small offset spatula, smear the eggplant across the plate, next to the chickpea polenta. Put the yogurt and chutney into separate squirt bottles; squeeze 5 to 6 medium-sized dollops of each around the plate close to the chickpea polenta. Fan out the lamb slices on top of the chickpea polenta, leaving the polenta partially exposed. Arrange fava beans in between the chickpea polenta and the lamb. Glaze the meat with the sauce; garnish with the nasturtium leaves and flowers.