Porcini Crusted Lamb Short Loin With A Mushroom & Rosemary Pudding & Pea Puree

Mushroom and Rosemary Pudding

1. Sauté the mushrooms, onion & rosemary in the butter until all the liquid has evaporated, about 5 minutes.
2. Robot to a rough mix, remove half the mixture & add the ricotta, parmesan & flour to the mix remaining in the food processor.
3. Process until smooth.
4. Add the eggs to both mixtures & season to taste.
5. Fold together gently.
6. Spray 4 dariole moulds lightly with oil & fill each mould 2/3 full.
7. Cook in a bain-marie at 180c (160c if oven is fan forced) for approximately 30 minutes or until set.
8. Rest in the moulds 5 minutes before turning out.

Porcini Crusted Lamb

1. Crust the lamb loins generously with the porcini crust.
2. Heat a little olive oil in a pan & sear the lamb on a high heat to colour.
3. Continue cooking the lamb 3 to 5 minutes at 200c in the oven. Rest.

Pea Puree

1. Plunge the peas into boiling salted water.
2. Remove as soon as the water returns to the boil.
3. Strain & process with butter & salt until quite smooth.
4. Pass through a fine sieve.

To serve

1. Spoon the pea puree into a potato cup & heat gently for about 4 minutes.
2. Slice the lamb in half.
3. Assemble the pea puree with the lamb & pudding & finish with a lamb & lentil jus.
4. Drizzle a little rosemary oil & balsamic reduction over.