Parvisha Khan Mint & Leek Ash Dust Duo Lamb
- Prep time 50Min
- Cook time 1Hr
- Technique Roast, Pan Fry / Saute
- Meat Lamb
- Cut Rack
- Serves 4
An elegant fine-dining dish featuring herb-crusted lamb medallions paired with vibrant pistachio-mint pea purée, fig and goat cheese beetroot ravioli, slow-cooked celeriac fondant, and seasonal baby vegetables, finished with a rich lamb jus and a hint of leek ash.
Ingredients
- 2 racks of lamb
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 cup mushrooms (finely chopped)
- 1 chopped onions
- 1 clove garlic (minced)
- 1 tbsp fresh thyme (chopped)
- 1 tbsp butter
- 1 tbsp mint leaves (chopped)
- 2 tbsp breadcrumbs
The Pistachio Mint Green Pea Puree:
- 1 cup fresh or frozen green peas
- ¼ cup pistachios (shelled)
- 1 tbsp fresh mint (chopped)
- ¼ cup fresh cream
- Salt and pepper to taste
- ¼ cup water or vegetable stock
Goat Cheese & Fig Stuffed Pickled Beetroot Ravioli:
- 3 large pickled beetroot slices (thin)
- 100g goat cheese (crumbled)
- 2 tbsp dried figs (chopped)
- 1 tbsp balsamic vinegar (for pickling)
- Salt and pepper to taste
Slow-Cooked Celeriac Fondant:
- 1 medium celeriac (peeled and cut into 2-inch thick rounds)
- 1 tbsp butter
- 1 tbsp olive oil
- 1 thyme
- 1 cup vegetables stock
- Salt and pepper to taste
Baby Vegetables:
- 2 baby carrots (peeled)
- 4 stems broccolini (trimmed)
The Crust:
- 2 tbsp mint leaves (chopped)
- ½ cup breadcrumbs
- 1 leek (charred and turned into ash)
- 1 tbsp olive oil
Lamb Jus:
- 2 cups lamb stock (or beef stock if lamb is unavailable)
- 1 tbsp red wine (optional)
- Salt and pepper to taste
Method
Prepare the Mint & Leek Ash Crust:
- Char the leek over an open flame or in the oven until completely blackened. Let it cool, then grind it into a fine ash.
- Mix the leek ash with breadcrumbs and chopped mint. Set aside.
Make the Pistachio Mint Green Pea Purée:
- In a saucepan, heat olive oil and sauté chopped onions until soft.
- Add pistachios, green peas, mint, and water or vegetable stock. Simmer for a few minutes.
- Blend into a smooth purée and season with salt and pepper. Keep warm.
Prepare the Goat Cheese & Fig Stuffed Pickled Beetroot Ravioli:
- Slice beetroot thinly and marinate in balsamic vinegar for 5 minutes.
- Remove from the liquid and pat dry.
- Place a small amount of goat cheese and chopped figs between two beetroot slices, pressing gently to seal. Set aside.
Slow-Cook the Celeriac Fondant:
- In a pan, heat butter and olive oil over medium heat.
- Add the celeriac rounds and sear until golden on both sides.
- Pour in vegetable stock, season with salt and pepper, and let it simmer on low heat until tender.
The Baby Vegetables:
- Blanch the baby carrots and broccolini in boiling salted water for 2 minutes, then shock in ice water.
- Before serving, sauté them lightly in olive oil and season with salt and pepper.
Lamb Jus:
- Reduce lamb stock over medium heat until it thickens slightly.
- Add red wine (if using), season with salt and pepper, and simmer for a few more minutes.
Assemble & Serve:
- Roll the stuffed lamb in the mint & leek ash crust and slice into medallions.
- Spread the green pea and pistachio purée onto the plate.
- Arrange the lamb medallions, celeriac fondant, pickled beetroot ravioli, and baby vegetables elegantly.
- Drizzle with lamb jus and serve immediately.
