Roast loin of lamb, endive filled with aubergine caviar and feta, potato gnocchi and warm herb vinaigrette

Method

• Preheat oven to 200 C
• Gnocchi:
• Place potatoes in saucepan and cover with cold water. Bring to the boil and steam until cooked through.
• When cooled slightly peel and pass through a potato ricer into a large bowl.
• Season with salt, lemon zest and grinding of nutmeg.
• Sieve the flour into the bowl and add enough beaten egg to make a dough.
• Roll into a sausage shape and cut into pieces (2cm x 2cm approx).
• Roll the pieces of gnocchi over the tines of a fork to create grooves (this will help when coating with sauce).
• Bring a large pot of water to the boil and add the gnocchi.
• The gnocchi are cooked when they rise to the surface (about 3 mins). Remove with a slotted spoon.
• Herb vinaigrette:
• Pick some of the tiny leaves from the fresh mint and reserve.
• Bring a pot of water to the boil. Plunge the remaining herbs into the water for 10 seconds or until wilted and transfer to a bowl of iced water.
• Blanch the garlic and onion in the boiling water for 1 min.
• When cool remove and squeeze out the excess water using a tea towel or kitchen paper.
• Place in a liquidiser with the olive oil, garlic and onion and blitz until pureed.
• Season with salt. Add the white wine vinegar and combine. This can be warmed up when you are ready to serve.
• Lamb:
• Season the loin with salt and pepper and fry in vegetable oil and butter until sealed and golden.
• Transfer to the oven for 15 mins (for pink meat) then leave to rest.
• Endive with Aubergine Caviar:
• Score the aubergine using a sharp knife into a criss-cross pattern.
• Brush with olive oil and place in the oven for 40 mins approx until flesh is soft and cooked through.
• Scoop out the flesh and season with salt, pepper and squeeze lemon juice. Mash with the back of a fork to make a rough puree.
• Trim 2 nice endive leaves so that they are the same length.
• Fill with 1-2 tsp of the aubergine caviar and crumble over some feta cheese.
• To assemble the dish:
• Place 3 slices of the lamb loin on a plate (rectangle shape works well here) leaving space for the endive between the slices.
• Carefully place the filled endive leaves either side of the central lamb piece.
• Add 5-6 pieces of gnocchi around the lamb and carefully spoon the herb vinaigrette over the individual gnocchi.
• Garnish with the small baby leaves from the fresh mint.