Lamb Loin on Pineapple Relish with Shallots – Thyme – Confit

Summary

Ingredients

• 4 loin (s) lamb
• 1 teaspoon chilli flakes
• 1 tablespoon coriander
• 1 tablespoon fennel seeds
• 1 tablespoon cumin
• 1 tablespoon black pepper, coarsely crushed
• 1 teaspoon mustard seeds, yellow
• 1 teaspoon cardamom, ground
• olive oil
• salt
• 100 g shallot (s)
• 2 cloves garlic)
• 20 g thyme, fresh
• 5 tablespoon olive oil
• 15 g suar
• salt
• pepper
• 1 pineapple, (baby pineapple)
• 1 handful coriander greens
• 1 lemon (s)
• salt
• pepper
• 400 g potato (s), floury
• 150 g tomato (s), dried in olive oil
• 50 g olives, black
• 50 g sprin onion (s)
• 30 ml olive oil
• 1 clove garlic
• 5 g sesame seeds
• salt
• pepper
• 250 g zucchini
• 20 g coriander reens
• 4 garlic clove (s)
• 40 g parmesan
• 80 g pine nuts
• 100 ml olive oil
• salt
• 100 g tamarind (s) pulp
• 50 g shallot (s)
• 10 g iner
• 500 ml lamb stock
• 100 g butter

For the set:

• Chilli threads

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Instructions

1. Very elaborate but delicious dish from modern Arabic cuisine.
2. Lamb loin:
3. Preheat the oven to 80 degrees.
4. Mix the spices (from chilli flakes to cardamom) and set aside. Heat the olive oil in a pan. Lightly salt the meat and fry well on all sides. Then sprinkle with the spices, press them firmly with your fingers, turn the meat over and season the other side as well. Put the meat in the 80 degree oven for 45 - 60 minutes. (The duration depends on the thickness of the meat and the accuracy of the oven temperature - the meat should still be pink on the inside).
5. Then let it rest for a few minutes covered with aluminum foil.
6. Cut into slices to serve. If there is still some of the spice mixture left, sprinkle over the meat.
7. Preparation:
8. the spice mixture can be prepared. It is essential to prepare the meat shortly before serving.
9. Shallot and thyme confit:
10. Peel the garlic cloves and chop them very finely. Peel and finely dice the shallots as well. Sweat both in olive oil, add the sugar and let caramelize. Add the thyme leaves and season with salt and pepper. Cook everything slowly over a low heat until soft.
11. Preparation:
12. The confit can be completely prepared the day before and heated to the menu.
13. Pineapple Relish:
14. Cut the stalk from the baby pineapple as straight as possible. Use the slicer to cut the unpeeled pineapple into wafer-thin slices. Then remove the bowl individually from each disc with a suitable cookie cutter (cut out!). Lay out parchment paper on a baking sheet. Place the pineapple slices on top.
15. Squeeze the lemon and sprinkle it over the pineapple slices and place in the oven under the grill. It won`t take you long, please stick with it. Afterwards, they should only be very lightly browned and cooked through.
16. Attention: the baking paper must not protrude anywhere and touch the grill, it catches fire easily !!!
17. Finely chop the coriander leaves and sprinkle over the pineapple slices.
18. Preparation:
19. The pineapple slices can be grilled the day in advance and placed cold on the preheated plates - then heat up slightly. And only then sprinkle with the freshly chopped coriander.
20. Oriental mashed potatoes:
21. Drain the tomatoes and dice them very finely. Core and finely dice the olives. Cut the spring onions into very fine rings (including the greens).
22. Peel the potatoes, cook them in salted water and let them evaporate. Mash with a fork or a potato masher and mix in the prepared diced tomatoes and olives, spring onion rings and the sesame seeds together with the olive oil. Season with salt and pepper.
23. To serve, place in starter rings and garnish with chilli threads.
24. Preparation:
25. The ingredients can be cut in the morning, but should be kept separately so that they do not discolour. (Especially applies to the sesame)
26. The potatoes should be cooked just before serving so that they are still warm.
27. Zucchini pesto:
28. Cut the zucchini into slices, peel and roughly chop the garlic, dry roast the pine nuts.
29. Sweat the zucchini and garlic in half the oil and leave to cool. Puree with the remaining oil. Finely grate the parmesan and add to the pesto with the pine nuts and puree again. Carefully season with salt.
30. Preparation:
31. The pesto can be prepared completely the day before and then heated over a gentle heat.
32. Tamarind foam:
33. Soak the tamarind pulp in hot water for two hours. Wait a little after the infusion and then loosen the pulp with a fork. It should be covered with water a finger`s breadth. Possibly add a little more. Then pour through a fine sieve and squeeze out the pulp well. Save the brew, discard the pulp.
34. Peel the shallots and the ginger finely and dice them very finely and sweat them in a little butter, deglaze with the tamarind sauce and reduce by half. Now add the lamb stock and reduce it by half again to a slightly creamy consistency. Drain through a sieve. Assemble the sauce with the butter over medium heat. Mix with the hand blender to make the foam.
35. Preparation:
36. the sauce can be completely prepared one day in advance. Store in the refrigerator after cooling. Heat gently on the day of the menu and then mix up.
37. Set:
38. Chilli threads
39. Serving:
40. This dish should definitely be served on warm plates. The many components take their time. Therefore you should get help with serving. It would be a shame if it came out cold on the table.

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