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
• ½ 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