Chef David Bransgrove Roast lamb sirloin with flageolet beans and eggplant chartreuse
- Prep time 30Min
- Cook time 2Hr
- Technique Grill, Roast
- Meat Lamb
- Cut Sirloin
- Serves 4
A rich, succulent roast lamb loin served with tender flageolet beans, a melt-in-your-mouth aubergine chartreuse, and finished with a fragrant quenelle of Pastis butter for a deliciously complex and hearty meal.
Ingredients
Main:
- 2 x 225g lamb sirloins, cap on
- Salt and pepper, to taste
- 60ml vegetable oil
- 120ml white wine
Shoulder & Eggplant Chartreuse:
- 450g boneless lamb shoulder, diced
- 2 cloves garlic, minced
- 1 bunch thyme
- 1 onion clout* (onion studded with cloves and a bay leaf)
- 180ml chicken stock
- 1 teaspoon Dijon mustard
- 1 aubergine (eggplant)
- 180ml olive oil
- Salt and pepper, to taste
Flageolet Beans:
- 340g dried flageolet beans
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 stick celery, diced
- 1 carrot, diced
- Bouquet garni (bay leaves, thyme, parsley sprig tied together) Pastis
Butter:
- 1 tablespoon fresh breadcrumbs
- 1 tablespoon Ricard or Pernod (or a similar anise-flavoured liqueur)
- 45g butter, room temperature
- 1 tablespoon parsley, chopped
Method
For the chartreuse: Pre heat oven to 300ºF. Heat a casserole dish and fry the diced lamb shoulder in a little oil until evenly coloured. Add the garlic, thyme, oignon cloute and stock. Cover and place in oven for between ½ hour and 2 hours until the meat is meltingly tender. Strain off the cooking liquor and discard the thyme and oignon cloute. Skim excess fat from the reserved liquor and reduce to a sauce consistency. Add to this the meat which has been shredded with a fork and add the mustard. Season. Slice the eggplant into ¼ inch thick slices. Fry in olive oil until golden on both sides. Dry on paper towel and let cool. Line dariole moulds with the eggplant. Fill with the lamb mix, and fold over the eggplant ends to encase the lamb. Cover will foil.
For the beans: Soak overnight. The next day drain off the water and rinse the beans. In a pot cook the onion, garlic, celery and carrot until soft but not coloured. Add the beans and bouquet garni. Cover with water and bring to a simmer. Cook uncovered for 1½ hours or until tender. You may need to top up with water during cooking if necessary. Discard the bouquet garni. Season and set aside.
For the pastis butter: Soak the breadcrumbs in the alcohol and mix well with the other ingredients. Set aside.
*oignon cloute is an onion studded with cloves and a bay leaf
For the sirloins: Rub with salt and pepper and drizzle with the vegetable oil. Cook, starting fat-side down in a heavy based frypan.Brown evenly then place in a 425ºF oven for 12-15 minutes. Also add the chartreuses to the oven at the
same time. Transfer the lamb to a cutting board to rest for 15 minutes before carving into slices. Pour off the excess fat from the frypan, add the wine and return to the heat, stirring to lift off the reduced meat juices from the pan. Add to the cooked beans. Adjust the seasoning.
To serve: Unmould the chartreuse onto serving plates. Pour over a spoon of beans, and top with sliced lamb sirloin. Finish with quenelle of Pastis butter on the sliced lamb.
