Herb crusted loin of lamb with chickpeas, confit tomato, artichoke and goat’s cheese

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This lamb loin recipe from Phil Carnegie is an absolute abundance of wonderful flavours. The artichokes and the confit tomatoes in this recipe do take a bit of extra time, but are perfect partners with the cooked lamb.

First published in 2015

Ingredients

Metric

Imperial

Lamb

Herb crumb

Chickpeas

Confit tomato

Roasted artichoke

Spinach

Method

1
Firstly make the confit tomatoes. Using a small knife, cut the core from the stalk end of the tomato then cut the opposite end to pierce the skin
2
Plunge the tomatoes into boiling water for 1 minute and then transfer into iced water. Peel the tomatoes, cut lengthways and seed
3
Preheat your oven to the lowest possible setting – around 80°C/Gas mark ¼
4
Dip the lamb into the egg white then roll in the herb crumb mix. Then, cook the lamb in large frying pan and season well on both sides. Add the butter and cook gently for 3-4 minutes on each side and rest for 10 minutes
5
Lay the tomatoes on a tray and sprinkle with olive oil, garlic, herbs and seasoning and place in the oven for 1-2 hours until they have started to dry
6
Roast the artichoke wedges for 10 to 15 minutes until golden brown and season
7
For the crust, place all of the ingredients in a food processor and blitz until nice and green
8
Place a mound of spinach on each plate and top with the meat. Arrange the tomatoes to one side of the meat, and scatter over the chickpeas and lamb gravy. Serve immediately
9
Stuff the tomato petals with the goats cheese and then roll them into a cylinder shape and trim the edges. Warm slightly in the oven
10
Warm the chickpeas in a simple lamb gravy made from reduced lamb stock finished with butter
11
Sauté the spinach in a little butter and season. Cook for approximately 1 minute
First published in 2015

Phillip Carnegie comes from a family of chefs - his brother worked in kitchens and his mother prepared food for a nursing home in a village near Alford, where he grew up

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