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Carrots and Lamb
Recipe by Simon Toohey
Simon's pan seared lamb loin is paired with sticky oven roasted carrots and a crisp carrot pulp crackling.
- Steps
- Ingredients
Ingredients
Slow Roasted Carrots
Carrot Crackling
Lamb Loin
Pickled Carrots
Carrot Vinaigrette
Garnish
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Steps
- Preheat oven to 170C.
- For the Slow Roasted Carrots, pass the medium sized carrots through a slow juicer. Set the pulp aside.
- Place the juice along with the remaining ingredients into a medium roasting dish. Place over medium heat and bring to the boil.
- Place into the oven and roast until carrots are tender and liquid has reduced and is slightly sticky, about 30-40 minutes. Remove from the heat and set aside.
- Reduce the oven temperature to 130C.
- For the Carrot Crackling, line a baking tray with baking paper.
- Sprinkle the carrot pulp over the lined tray using fingertips and bake until dried and crispy, about 30 – 35 minutes. Remove from the oven, season with salt and set aside.
- For the Lamb Loin, place a medium ovenproof frypan over medium high heat. Add the oil and when hot, season the lamb with salt and pepper then add to the pan. Cook on both sides until browned.
- Transfer the pan to the oven and cook until the internal temperature of the lamb reaches 50C. Remove from the oven and transfer the lamb to a clean chopping board to rest. Slice thickly to serve.
- For the Pickled Carrots, combine vinegar, sugar, coriander seeds and salt in a small saucepan and bring to the boil. Remove from the heat and pour over the carrots. Set aside for 20 minutes. Drain well to serve.
- For the Carrot Vinaigrette, strain the carrot pan juices into a measuring jug and add approximately 1/3 of the volume in white vinegar. Add sugar to taste and set aside.
- Combine ingredients in a small bowl and whisk together with a fork. Set aside in a warm place.
- To serve, arrange carrots around the plate and add the slices of lamb. Garnish with carrot leaves.
