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Cut the Lamb backstrap into three pieces and season with sea salt. Coat the backstrap with the slurry.
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.
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.
Cut the bananas in half (length ways) and grill on both sides.
Serve the bananas beside the sliced lamp and cover with corn puree.
Garnish with fried eschallots and coriander.
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