Lamb with Caponata, Beans, and Three Types of Puree

Main Dishes | European cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Lamb with Caponata, Beans, and Three Types of Puree

Ingredients

Lamb Neck Fillet - 3.5 oz
Eggplants - 3.5 oz
Rosemary - 0 oz
Chicken Egg - 1 piece
Parsley - 0 oz
Thyme - 0 oz
Olive Oil - 5 fl oz
Marinated cherries - 1.8 oz
Parmesan Cheese - 1.4 oz
Canned Baby Beets - 0.7 oz
Chives - 0 oz
Beetroot - 1.8 oz
Sun-Dried Tomatoes - 1.4 oz
Fresh basil leaves - 1.4 oz
Pesto - 0 fl oz
Ocean salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Trim the lamb loin of bones and fat. Coat in egg with salt and pepper, wrap with eggplant, then coat again in egg and breadcrumbs mixed with parsley, rosemary, and thyme. Sear in olive oil on all sides, then place in the oven for 4-5 minutes.

Step 2

Cut the eggplants into cubes, sauté in olive oil, add halved cherry tomatoes, chives, season with salt and pepper, and add Parmesan cheese.

Step 3

Boil the beetroot until tender, mash, season with salt and pepper, and mix with Parmesan cheese.

Step 4

Blend the tomatoes, add Parmesan cheese and pesto sauce.

Step 5

Blanch the spinach, blend with chives and Parmesan cheese.

Step 6

On a plate, place the halved lamb medallion, add the caponata beside it, and artistically arrange the three types of puree on the plate. Garnish with chives and balsamic vinegar.