PETER GILMORE, EXECUTIVE CHEF – QUAY RESTAURANT, SYDNEY
6 lamb loins (best-end of lamb)
Season your loin well and place in an oiled cast iron frying pan, roast your lamb till the desired cooking temperature and leave to rest before serving.
1 bunch young cavolo nero
1 packet of long wakame
Pick the young cavolo nero, removing all stems and blanch in lightly salted water, then lay out on an oiled tray to dehydrate overnight. Then when ready to use, fry in 180°C oil until crisp. (Please be careful!) Take the long strips of wakame and soak in cold water until they are soft. Then blanch in water and lay out, like the cavolo nero, on oiled trays. Dry overnight and fry like the cavolo nero.
YOUNG GREEN GARLIC CREAM
2 bulbs of young green garlic
1 shallots, peeled and sliced
25g butter, diced
8g agar agar (vegan substitute for gelatin)
50g crème fraîche
Sweat the young green garlic and shallots in the butter until softened, add milk, bring to the boil and simmer for 20 minutes. Strain, allow to cool covered in your fridge overnight, strain again to remove the solidified butter. Place the strained milk in a saucepan and whisk in the agar agar, whisk well and bring to the boil, boil for at least a minute, then pass. Chill until set, then blend in a Thermomix with the crème fraîche, correct seasoning with a pinch of salt and reserve till needed.
1 small jar of caper leaves
1 bunch young orach (mountain spinach)
1 punnet ice plant
1 punnet of nasturtium
On the warm plate place your lamb loin and place 6 dots of garlic puree on top, then in a free flow place all the garnish leaves, herbs and crispy leaves over the lamb. Serve straight away.