For the Roast Lamb
- 4x lamb chumps- trimmed (mince the trim) and skin scored
- 2x sprigs of thyme
- 4x cloves of garlic
For the Lamb Koftas
- 150g lean lamb mince
- 1 teaspoon garlic powder
- ½ teaspoon cinnamon
- Pinch of grated nutmeg
- Large pinch ground black pepper
- ½ teaspoon salt
- 1 shallot – finely dice
- 1 heaped tablespoon breadcrumbs
- 2 tbsp finely chopped parsley
- 1 egg yolk
For the Aubergine
- 1 aubergine- cut into 1 inch cubes
- Maldon sea salt
- ½ a small onion- thinly sliced
- 2 garlic cloves- mad into a paste
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- ½ tsp ground cumin
- ¼ red pepper- cut into thin strips (1cm in length)
- 200g chopped tomatoes
- 30g golden raisins
- 1 ½ tbsp red wine vinegar
- 2 tbsp caster sugar
For the Quinoa
- 150g white quinoa
- Zest and juice of half a lemon
- 2 tbsp finely chopped chives
- Olive oil, salt and pepper, vegetable oil
For the Parsley Puree
- 100g of picked flat leaf parsley
- 25g pumpkin seeds
- 1/2 garlic clove
- 1/2 small green chilli
- 6 tbsp of grapeseed oil
- 2 tbsp of water
For the Yoghurt
- 300g greek yogurt
- Maldon sea salt
- Muslin cloth
For the Jus
- 500ml chicken stock
- 1 shallot
- 1 clove of garlic
- 10 sprigs of thyme
- 100ml white wine
For the roast lamb. Preheat oven to 180 deg cel. Heat a large frying pan over a medium high heat, and add a splash of oil. Season the chumps with salt and pepper, and place them skin side down in the pan, add garlic and thyme. Cook until golden brown and the fat has rendered down, then quickly seal all over, and place in the oven for around ten minutes or until the core temperature reaches 55/60 deg cel. Rest for at least ten minutes. Trim edges and cut in half.
For the lamb koftas. Combine all the ingredients in a bowl, and then form into koftas. Leave to chill for 1 hour. Pan fry or griddle all over, until golden brown all over and cooked to your preference. Glaze with the sauce. Roll in crispy quinoa.
For the chermoula. Heat a good glug of olive oil in a saucepan over a medium heat, then add the aubergine and fry until it is golden brown. Add a little more oil if needed, and season with salt halfway through cooking. Once brown, remove from pan.
Place the pan back on the heat on a low temperature, add the onions and then cook until caramelised, stirring frequently to ensure the colour evenly. As they start to brown add the garlic paste, cumin, cinnamon, and paprika. Cook for 30 seconds, then add the pepper strips, and continue to cook until all of the vegetables are cooked. Add the raisins, and cook for 5 more minutes before adding the chopped tomatoes. Cook for 5 mins, then add the red wine vinegar and sugar.
Increase the temperature for a minute or two whilst stirring continuously, then reduce the temperature to low. Stir in the aubergine and lightly mash the mix, and then continue to cook on a low heat until thick and all excess moisture has gone.
For the quinoa. Pre-heat oven to 120 deg cel. Bring a large pan of salted water to the boil, add the quinoa, and cook for 12-14 minutes or until tender. Drain, remove 3/4 of the quinoa and lightly coat with olive oil and check seasoning and chill. Reheat this quinoa just before serving, and then add the lemon juice and zest and chives.
Place the remaining quinoa on a parchment lined tray, and dry in the oven for about 2 hrs or until fully dry. Add enough vegetable oil to fill about 1/3 of a small pan, and heat to 200 deg cel. Whilst this is heating, get another small pan ready with a fine sieve over it and a tray lined with kitchen paper. Fry the quinoa until it puffs (which will take 10-20 seconds), drain through sieve and then place on kitchen paper. Season the quinoa with a little salt.
For the parsley puree. Place all the ingredients in a Thermomix and blend at 70 deg cel to form a smooth puree. Alternatively, blanch the parsley for 15 seconds in boiling water and then refresh in iced water. Squeeze out excess moisture, and then place in a blender with other ingredients and blend until smooth.
For the yoghurt. Place a strainer over a bowl, and put a piece of muslin on top. Place the yogurt in the muslin, and leave to drain out excess liquid, for about 1hr. When thick, place into a bowl and season with the salt.
For the jus. Sweat the shallot and garlic in a little olive oil until tender, add the wine, and reduce this by 2/3. Add the stock and thyme, and reduce by roughly ½ strain.
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