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http://www.lifestylefood.com.au/recipes/450/loin-of-lamb-with-green-peas-and-beans-goat-cheese-and-lambs-brain-souffle

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Loin of Lamb with Green Peas and Beans, Goat Cheese and Lamb's Brain Souffle

Ingredients

  • 600 g loin of lamb trimmed

  • 100 g baby snow pea shoots

  • 100 g sugar snap peas

  • 100 g snake beans

  • 100 g young broad beans

  • Lamb marinade

  • 1 garlic clove sliced

  • 1 tablespoon balsamic vinegar

  • 1 diced red tomato

  • sea salt

  • freshly crushed black pepper

  • 60 ml olive oil

  • Southern Indian spice fragrant oil

  • 2 fresh red chilli's

  • 2 tablespoons coriander seeds

  • 1 teaspoon mustard seeds

  • 3 whole shallots finely chopped

  • 2 sprigs curry leaves

  • 1 teaspoon fenugreek

  • 1 teaspoon garam masala bengal

  • 0.5 teaspoon kasmiri chilli powder

  • 1 tablespoon desiccated coconut

  • of 1/2 lemon

  • Goats cheese and Lamb’s brain souffle

  • 250 g panade - 100 gm butter, 100 gm of flour cooked with 400 ml of milk

  • Tomato and Ginger Lamb jus

  • 2 tablespoons finely shredded ginger

  • 3 whole shallots finely chopped

  • 1 garlic clove finely chopped

  • 200 ml rich tomato puree

  • 100 ml madeira

  • 50 ml noilly prat wine

  • 200 ml rich brown lamb stock - reduce the above mixture to a third

Method

  • 1.

    1 x set of Lamb’s brains, remove blood membrane and blanch in acidulated water.

  • 2.

    Cut into cubes, marinate with ginger juice, yellow rice wine, light soy, oyster sauce, white pepper and chopped white of spring onion.

  • 3.

    50 gm Kervalla matured goats cheese passed through a fine drum sieve, 3 egg yolks & 4 egg whites ( whipped to maringue ) then folded into the above mixture.

  • 4.

    After the souffle has baked at 180 degrees Celcius , cool, refresh generously with lots of cream poured over the souffle.

  • 5.

    Bake again at 160 degrees for 20 mins just before serving.

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