Lamb backstrap with eggplant & mushrooms, potato galette & aioli

by Kathy Snowball | Cuisine issue #104
Serves: 6The backstrap is such a wonderful cut of lamb and ideal to cook for a dinner party.

It cooks quickly and is meltingly tender. Make sure that you rest it for at least 10 minutes before slicing, to let the juices set.

400g small Desiree potatoes, peeled
20g butter, melted
750g (3) lamb backstraps, halved crossways
olive oil
sea salt and cracked black pepper
400g eggplant, sliced and diced 1cm
6 large Portobello mushrooms, cut into 1cm pieces to give 120g
50g baby salad leaves or baby rocket to serve

Preheat the oven to 200ºC. Toss potato with melted butter and arrange slices overlapping on a baking paper-lined oven tray in the shape of 6 flowers. Roast about 12 minutes, then using a spatula, turn and roast for another 8 minutes or until crisp and golden.

Brush lamb with oil and sprinkle with salt and pepper. Heat a non-stick frying pan, add lamb and brown on all sides over high heat. Transfer to an oven tray and roast at 200ºC for 10 minutes. Remove from oven and rest in a warm place for 10 minutes.

Heat 1/4 cup olive oil in the same pan and stir eggplant and mushrooms over high heat until mushrooms are soft and eggplant is golden. Season to taste.

To serve, drizzle aioli (recipe follows) on to 6 plates, top with the eggplant mixture, sliced lamb, potato galette and salad leaves.

2 egg yolks
2 cloves garlic, chopped
1 teaspoon Dijon mustard
2 tablespoons lemon juice
200mls olive oil
salt and freshly ground black pepper

Combine egg yolks, garlic, mustard and lemon juice in a food processor until smooth. With motor running, add oil in a thin stream until thick. Season to taste.

Serve with
Appetiser - Tuna carpaccio with basil-infused dressing & capers
Entree - Leek & fennel tart with lentils & thyme
Dessert - Little chocolate & almond puddings with rhubarb compote & mascarpone cream


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