Lamb Backstrap With Corn Puree And Fried Banana

This recipe is from season 1, episode 1 of Miguel’s Tropical Kitchen.

Ingredients

• 1 Lamb Backstrap
• 2 Tbsp Of Rice
• 2 Tbsp Of Polenta
• 1 Cup Corn Kernels
• 50 Ml Of Light Cream
• 50 G Philadelphia Cheese
• Thyme Flowers
• 1 Bunch Of Coriander
• 1 Large Banana
• Crispy Fried Eschallots
• Slurry (Combine1 Cup Flour And 1 Cup Water)

Directions

1. Cut the Lamb backstrap into three pieces and season with sea salt. Coat the backstrap by with the slurry. In a mortar and pestle, grind the rice and polenta into a rough powder. Take the backstrap from the slurry and coat with the rice and polenta. Cooked in a pan until medium-rare.
2. Add the corn kernels to a hot pan with the cream and thyme flowers, and cook for 5-6 minutes. Pour into a measuring jug and puree.
3. Cut the bananas in half (length ways) and grill on both sides.
4. Serve the bananas beside the sliced lamp and cover with corn puree.
5. Garnish with fried eschallots and coriander.