Tim’s marinated lamb cutlets are accompanied with fresh and flavourful ingredients of parsley, goat’s cheese and rosemary
Preheat oven to 200C.
For the Roast Pumpkin Puree, place all ingredients, except the cream, into a lined baking dish and mix well to coat the pumpkin. Cook in the oven until golden and soft, 25-30 minutes.
Remove from the oven and discard the rosemary sprig. Transfer the contents of the baking dish to a blender and process until smooth. Add the cream and blend until combined then pass through a sieve into a small bowl. Season to taste and set aside.
For the Marinated Lamb Cutlets, place the lamb cutlets along with the remaining ingredients into a deep glass dish and mix well to coat the chops evenly in the marinade. Cover and refrigerate for at least 30 minutes.
Place a large griddle pan onto a medium heat. When hot, remove lamb cutlets from the marinade and cook until pink in the centre, about 2 – 3 minutes on each side. Remove the lamb from the pan and set aside to rest.
For the Goat's Cheese Mousse, place cream into a medium bowl and whisk until soft peaks form. Place goat's cheese and milk into a medium bowl and whisk until combined and smooth. Add chives, cream and salt, to taste, and fold through gently until combined. Transfer to a piping bag and set aside in the fridge until required.
For the Candied Walnuts, place a wire rack over a baking tray and set aside. Place walnuts into a small frypan over medium heat and cook, tossing regularly, until fragrant and toasted. Remove for the heat and spread walnuts over wire rack.
Place caster sugar, maple syrup and 1/4 cup of water into a small frypan over a medium heat and stir until sugar dissolves. Bring to the boil and cook to a thick syrup, about 3-4 minutes.
Remove the pan from heat and pour the syrup over the walnuts. Allow to cool before breaking up into small pieces.
For the Parsley Oil, place all ingredients into the canister of a stick blender and process until smooth. Pour through a fine, muslin lined sieve into a small bowl and set aside in the fridge.
To serve, spoon Pumpkin Puree onto each plate and spread out slightly. Top with the Mari.
To serve, spoon the Roast Pumpkin Puree onto each plate and spread out slightly. Top with the Marinated Lamb Cutlets and sprinkle with Candied Walnuts. Pipe some Goat's Cheese Mousse around the plate and drizzle with Parsley Oil just before serving.