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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

LifestyleFOOD.com.au

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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