Lamb Loin Recipe With Herb Crust & Chickpeas

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.

Ingredients

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Lamb

4 lamb loins, each weighing 140g
3 egg whites
100g of butter

Herb crumb

4 slices of bread, stale, made into breadcrumbs
olive oil
1/2 garlic clove, crushed
1 handful of thyme leaves
200g of flat-leaf parsley

Chickpeas

100g of chickpeas
1000ml of lamb stock
50g of butter

Confit tomato

6 plum tomatoes
olive oil
2 garlic cloves, sliced
1 tsp thyme
1 tsp rosemary
salt
pepper
120g of goat's cheese

Roasted artichoke

2 globe artichokes, cooked and cut into 6 wedges each

Spinach

250g of spinach
20g of butter

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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

6 plum tomatoes

Plunge the tomatoes into boiling water for 1 minute and then transfer into iced water. Peel the tomatoes, cut lengthways and seed

Preheat your oven to the lowest possible setting – around 80°C/Gas mark ¼

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

3 egg whites
100g of butter
4 lamb loins, each weighing 140g

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

olive oil
2 garlic cloves, sliced
1 tsp thyme
1 tsp rosemary
salt
pepper

Roast the artichoke wedges for 10 to 15 minutes until golden brown and season

2 globe artichokes

For the crust, place all of the ingredients in a food processor and blitz until nice and green

4 slices of bread
olive oil
1/2 garlic clove
1 handful of thyme leaves
200g of flat-leaf parsley

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

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

250g of goat's cheese

Warm the chickpeas in a simple lamb gravy made from reduced lamb stock finished with butter

100g of chickpeas
50g of butter
1000ml of lamb stock

Sauté the spinach in a little butter and season. Cook for approximately 1 minute

200g of spinach
1g of butter

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Phil Carnegie

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

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

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