- Serves: 2
- Cook Time: 1 hour 30 minutes
- Prep Time: 20 minutes plus overnight marinating
- Effort: easy
For the lamb
- 1 large lamb loin, taken from the best end (about 300g)
- 1 dash aged balsamic vinegar, to taste
- 1 head garlic, separated into cloves and lightly crushed
- 1 sprigs rosemary
- olive oil, for drizzling
For the dried olives
- 50 g black olives, chopped
- 10 g molasses sugar
For the spinach puree
- 1 tbsp butter
- ¼ white onions, finely chopped
- sea salt, to taste
- 50 ml cream
- 1 large handful spinach, stems removed
For the miso-glazed aubergines
- 1 large aubergine, quartered, stalk left on
- 45 g white miso
- 45 ml sake wine
- 45 g sugar
- 5 cloves garlic, chopped
For the lamb sauce
- 100 ml water
- 2 tbsp garlic-infused oil
- 1 tbsp dried olives, (see above)
- 1 dash balsamic vinegar
For the spinach
- 1 tbsp olive oil
- 1 small handful spinach leaves
Tips and Suggestions
Instead of lamb loin, you could use a cheaper cut such as rump.
1. For the lamb: place the lamb in a non-reactive bowl and add the garlic cloves, rosemary, a dash of balsamic vinegar and a drizzle of olive oil. Rub the flavourings all over the lamb, cover with cling film and leave to marinate in the fridge overnight.
2. For the dried olives: put the olives on a small roasting tray. Sprinkle with the sugar and place in a very low oven (80C/gas ¼) for a couple of hours or until dried.
3. For the spinach puree: melt the butter in a pan and fry the onion for 3-4 minutes, or until softened. Season to taste with sea salt, then stir in the cream and cook for a further 1-2 minutes. Transfer the onion to a food processor.
4. Meanwhile, blanch the spinach in a pan of boiling water for 2 minutes. Drain, squeezing out any excess liquid. Add the spinach to the food processor, blend to a smooth puree, then pour the mixture into a bowl. Place the bowl inside a larger bowl filled with iced water to chill the mixture quickly, and to prevent the puree from turning a khaki colour.
5. For the miso-glazed aubergine: preheat the oven to 160C/gas 3. Peel the aubergine and cut the flesh into 3-4 wedges. Heat a drizzle of olive oil in an ovenproof frying pan and fry the aubergine for 3-4 minutes, turning occasionally, until golden-brown all over.
6. Drizzle over a little more oil and transfer the aubergine to the oven to cook for 8-10 minutes, or until tender. Remove from the pan and drain well on kitchen paper.
7. Mix the miso, sake, sugar and garlic together in a saucepan. Bring to a gentle simmer, whisking continuously to prevent burning. When the mixture is smooth and hot, pass it through a fine sieve and pour into a squeezy bottle. Squirt the miso glaze evenly over the cooked aubergine and set aside.
8. Increase the oven temperature to 180C/gas 4. Pat the lamb dry with kitchen paper and season with a little sea salt. Heat a drizzle of olive oil in an ovenproof pan and sear the lamb skin-side down for 2-3 minutes, or until golden-brown. Turn the lamb over and sear on the other sides for a further 2-3 minutes, or until brown all over.
9. Transfer the seared lamb to the oven and roast for 6-8 minutes, or until the lamb is cooked medium-rare (the searing process will have kick-started this process). Remove the lamb to a plate and leave to rest in a warm place.
10. For the lamb sauce: place the roasting tray over a high heat and add the water, scraping up any browned bits from the bottom of the pan. Stir in the garlic oil and dried olives, then add a dash of balsamic vinegar to taste. Cook until the liquid has reduced to a sauce consistency, about 5-6 minutes.
11. For the spinach: heat the olive oil in a pan and fry the spinach for 3-4 minutes, or until wilted. Drain, squeezing out any excess moisture, then season with salt and freshly ground black pepper.
12. Preheat the grill to high.
13. To serve, place the aubergines under the grill for 4-5 minutes, or until the miso topping is golden-brown and bubbling. Reheat the spinach puree. Carve the lamb into long slices. Divide the wilted spinach among serving plates and lay the lamb on top. Sit a piece of aubergine on the other side of the plate, then spoon the spinach puree alongside. Drizzle over some more balsamic vinegar and sprinkle the lamb with some dried olives. Spoon the lamb sauce over the meat and serve.
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