Yield: 2-3 servings, as small plates
Ingredients:
Lamb:
- 1 rack of lamb, deboned
- 1 tablespoon (15 ml) coriander seed
- 1 tablespoon (15 ml) fennel seed
- 1 tablespoon (15 ml) cumin seed
- ½ tablespoon (7.5 ml) chili flake
- Olive oil
- Salt and pepper
Chestnut Puree:
- 7 ounces (200 g) roasted, peeled chestnuts
- 3/4 cup (180 ml) milk
- 2 heads of roasted garlic
- 1-2 tablespoons (15-30 ml) olive oil
- Salt
Mint Yogurt:
- 3 bunches mint, leaves only
- 2 cups (470 ml) Greek yogurt (*needs to be a stiff, low moisture yogurt)
- 1 teaspoon (5 ml) cayenne
- 1 teaspoon (5 ml) ground cumin
- ½ teaspoon (2.5 ml) ground coriander
Garnish:
- Shishito peppers, blistered in a cast iron pan with oil and salt, to garnish
Method:
For the Lamb:
Pre-heat oven to 375 F (190 C).
In a mortar, crush fennel, coriander, cumin, and chili until a coarse powder forms. Add salt and pepper.
Rub lamb with olive oil and roll in spice mixture.
Sear over high heat until evenly browned, transfer to oven for 3-4 minutes to finish to an internal temperature of 130 F (54 C) for medium rare. Rest for 5-7 minutes.
For the Chestnut Puree:
Add milk to small saucepan over medium heat. Add chestnuts and roasted garlic, and simmer for 8-10 minutes, until chestnuts are starting to soften.
Transfer mixture to a blender. Blend until smooth, then stream in the olive oil. Season with salt and reserve.
For the Spiced Yogurt:
Add mint, yogurt, cayenne, cumin, coriander, and salt to a blender. Blend until smooth and transfer to squeeze bottle.
To serve:
Lay a spoonful of spiced yogurt onto the serving dish/dishes, hit with the back of the spoon to make an artful splash. Add small dollops of chestnut puree around the plate. Slice the rested loin into 3/4 inch (2 cm) thick portions, seasoning the cut side with finishing salt. Transfer neatly to the serving dish/dishes.
Garnish with Shishito pepper.
Serve immediately.