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Lamb Backstrap with Corn Puree and Fried Banana


  • 1 Lamb Backstrap

  • Slurry (Combine1 Cup Flour And 1 Cup Water)

  • 2 Tbsp Of Rice

  • 2 Tbsp Of Polenta

  • 1 Cup Corn Kernels

  • 50 Ml Of Light Cream

  • 50 G Philadelphia Cheese

  • Thyme Flowers

  • 1 Bunch Of Coriander

  • 1 Large Banana

  • Crispy Fried Eschallots


  • 1.

    Cut the Lamb backstrap into three pieces and season with sea salt. Coat the backstrap with the slurry.

  • 2.

    In a mortar and pestle, grind the rice and polenta into a rough powder. Take the backstrap from the slurry and coat with the rice and polenta. Cooked in a pan until medium-rare.

  • 3.

    Add the corn kernels to a hot pan with the cream and thyme flowers, and cook for 5-6 minutes. Pour into a measuring jug and puree.

  • 4.

    Cut the bananas in half (length ways) and grill on both sides.

  • 5.

    Serve the bananas beside the sliced lamp and cover with corn puree.

  • 6.

    Garnish with fried eschallots and coriander.

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