Herb crusted loin of lamb with chickpeas, confit tomato, artichoke and goat’s cheese
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.
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Ingredients
Metric
Imperial
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
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
- 3 egg whites
- 100g of butter
- 4 lamb loins, each weighing 140g
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
- olive oil
- 2 garlic cloves, sliced
- 1 tsp thyme
- 1 tsp rosemary
- salt
- pepper
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
- 4 slices of bread
- olive oil
- 1/2 garlic clove
- 1 handful of thyme leaves
- 200g of flat-leaf parsley
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
- 250g of goat's cheese
10
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
11
Sauté the spinach in a little butter and season. Cook for approximately 1 minute
- 200g of spinach
- 1g of butter
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Herb crusted loin of lamb with chickpeas, confit tomato, artichoke and goat’s cheese
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© Great British Chefs 2019