Pistachio Crusted Lamb Loin with Mash Potatoes, Sauté vegetables and Coffee and Red Wine Reduction
Ingredients
For Lamb Loin Marinate
220 g Lamb Loin
50 g California Pistachios crushed
1 Egg
50 ml Red Wine
5 g Dijon Mustard
5 g Salt
3 g Black Crushed Pepper
50 ml Olive Oil
3 g Rosemary chopped
For Mash Potato
150 g Potatoes
50 g Cream
50 g Salt
Crushed Black Pepper
40 g Butter
For Sauté Vegetables
30 g Bell Pepper - Red & Yellow
30 g Zucchini - Green & Yellow
20 g Asparagus
30 g Broccoli & Carrots
3 g Salt
For Coffee and Wine Reduction
80 ml demi glaze
10 g Butter
1 g Salt
15 ml Red Wine
2 ml Espresso shot
4 g Garlic Chop
5 g Fine chop onion
Instructions
For Lamb loin margination:
- Mix all ingredients together except egg and pistachio to make marinate then apply marinate on lamb loin and rest it for 2-3 hrs.
- Now grill it from both side, on the other hand whip egg white until it is fully frothy then apply that whipped egg white on top of lamb loin and crust it with the mix of pistachio and bread crumb.
- Put it in the oven to cook according to your doneness preference at 175 Degree.
For Mash Potatoes:
- Peel potatoes, cut them roughly and boil them and mash them well. Take a pan heat it and put butter in it then put potato mix, add seasoning and cream. Make it smooth in texture.
For Sauté Vegetable:
- Cut the vegetable with the round coin size mold cutter and blanch all the vegetables except bell peppers.
- Take a pan heat it and put olive oil and sauté onion garlic till it turns brown translucent and add vegetables to it and sauté for around 3-4 minutes.
- For Coffee bean red wine reduction:
- Take a sauce pan heat it and add butter, onion and garlic, sauté it for around 1 minute till it turns light brown.
- Add red wine to it and de glaze till half, add demi glaze to it and make it to sauce consistency add seasoning.
- Finish it with espresso shot. Assemble everything and do plating and is ready to serve.
Subroto Goswami
Chef Subroto Goswami specializes in Italian and contemporary Indian cuisine and holds more than three decades of expertise in food production.
