Rosemary, garlic and thyme marinated chumps of Aussie lamb with, soft parsley mash, asparagus, Chantenay carrots and wilted baby spinach with minted jus
5 chumps of Aussie lamb
1 bunch medium size asparagus (spears)
500g Chantenay carrots (Peeled)
500g baby spinach (washed and dried)
750g Maris Piper potatoes
100g butter unsalted
200ml olive oil
Few sprigs of fresh thyme (leaves only)
Few sprigs of rosemary (leaves only)
Few sprigs of parsley (finely chopped)
6 cloves peeled garlic (crushed with the back of the knife)
3 sprigs of mint leaves (finely chopped)
Button shallots (cut into halves)
Season each lamb chop with pepper and salt crushed garlic rosemary and thyme.
Brush the oil a little on each side of the lamb.
Reserve remaining oil.
Wash and boil the Maris Piper potatoes, starting with cold water and cook until tender, 20-25 minutes depending on the size of potatoes
Drain the water, peel the potatoes and pass it through the mouli to get a smooth mash, make sure there are no lumps.
Heat a pan and add a dollop of butter and add mashed potatoes turning softly to avoid sticking to the bottom on the pan. Season with salt and pepper to taste, finish with finely chopped parsley.
Heat water with salt to blanch asparagus and carrots.
Blanch asparagus for 2-3 minutes and chill in ice water, similarly, blanch carrots until slightly tender 5-6 minutes, depending on the size of carrot (do not overcook the vegetables, keep them crunchy for better taste)
Heat a pan and add oil, then add spinach, let it wilt. It takes only 2-3 minutes to wilt the spinach, add seasoning.
Take out the spinach in a conical strainer to get rid of the excess moisture.
Preheat the pan to moderately hot temperature, add chumps of lamb and the halved shallots in the same pan to cook simultaneously.
Cook the lamb on one side until the first sign of moisture appears on the top. Stir shallots to avoid burning on one side. Turn the meat, cook further until done to your preference. Turn once only. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm. Remove shallots and keep aside.
Remove chops from heat, loosely cover with foil and rest chops for 2-3 minutes before serving.
Saute the carrots, asparagus and shallots, add seasoning.
Heat the jus and add chopped mint leaves.
Plate the mash, followed by carrots, asparagus, spinach and shallots.
Slice the chump of lamb into 4-5 slices (as per your desired thickness)
Arrange in the plate like a fan and top with a warm minted Jus. You can add a small cube of butter to enhance the flavour of jus before pouring it over the lamb