Bryan Webb's exquisite lamb with tapenade recipe marries aubergine, mellow cumin and punchy olive for an elegant yet full-flavoured dish. Bryan wraps each lamb loin in caul fat to help keep its shape and contain the tapenade coating - ask your butcher for advice on the size of sheet needed to ensure the two loins are comfortably wrapped.
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To start the dish, make the tapenade. Place the olives in a food processor with the remaining ingredients and blitz to a smooth purée, adding oil and pepper to taste. To store the tapenade, push it tightly into jars and seal with a layer of olive oil
500g of black olives, pitted
1 pinch of black pepper, ground
1 garlic clove
100g of anchovy fillet
50g of capers
3 tbsp of olive oil
Now prepare the lamb. Soak the caul fat in water for a few minutes, remove from the water and lay out flat onto a clean work surface. Place a lamb loin towards one end of the caul fat and coat evenly in a thin, even layer of the tapenade
1 sheet of caul fat
2 lamb loins, 300-400g each
Tightly roll the loin in the caul fat and cut to size, ensuring you leave at least half of the fat for the other loin. Fold the loose ends neatly around the loin and leave in the fridge for at least 30 minutes. Repeat this process for the remaining loin - you can use any excess tapenade for anti-pasti, dressing or sauces
Meanwhile, make the spiced aubergine. In a deep fryer filled with good quality vegetable oil, fry the aubergines until golden. Leave to drain in a metal colander and leave to cool for one hour
4 medium aubergines, large dice
Add a dash of olive oil to a saucepan and place on a medium heat. Add the onions and garlic, reduce the heat and sweat gently until translucent with no colour
1 onion, finely diced
3 garlic cloves, finely chopped
Add the cumin to the onion and garlic and stir to incorporate. Add the tinned and fresh tomatoes, cook for a further 5 minutes, then add the fried aubergines. Cook to soften the aubergine and form a thick sauce, then stir through the yoghurt. Set aside until ready to serve
1 tsp ground cumin
4 vine tomatoes, blanched, skinned, deseeded and chopped
1 canned plum tomato
1 dollop of natural yoghurt
For the minted yoghurt, simply combine the yoghurt with the mint and lemon juice and store in the fridge until required
200ml of natural yoghurt
2 tbsp of fresh mint leaves, chopped
1 tsp lemon juice
Preheat the oven to 200˚C/gas mark 6
Remove the lamb from the fridge 20-30 minutes before cooking. Place a heavy based pan on a high heat and add a dash of oil. Add the lamb loins and sear gently all over until lightly golden
Add the lamb to the oven for 4-5 minutes, then remove and place on a tray to rest and keep warm. Meanwhile, wilt the spinach in a medium-hot pan with a dash of oil and pinch of salt
500g of baby spinach leaves, washed
Gently reheat the aubergine and stir in the chopped parsley and sultanas to finish. Carve the rested lamb loins and arrange on a plate with the aubergine, yoghurt and spinach. Serve immediately
1/2 bunch of flat-leaf parsley, chopped
2 tbsp of golden raisins
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