Edel Byrne's key ingredient recipe from Heat 3 of MasterChef 2014
Ingredients
- 1 x aubergine
- itsp cumin seed
- 1 tsp coriander seed
- 0.5 chilli
- 50 ml olive oil, parsley + mint (handful)
- rack of lamb
- courgette, broad beans, fennel, carrots
- jus - aprox 50g each-garlic, onion, leek, celery, mushroom, carrot
- 200 ml lamb stock (or veg stock)
Method
- Place aubergine in oven and roast @ 200° for 40 mins
- Roughly chop herbs, warm olive oil, add herbs and set aside and infuse
- Chop veg for jus + fry for 5-10 mins on red heat
- Add stock and season. Leave to simmer and reduce for 20 mins
- Fry the lamb trimmings when rack is prepared and fry, add stock
- Slice veg- courgette, fenel, carrot and blanche.
- To finish off before serving , warm the pan with butter
- Trim rack of lamb and clean bones.
- Seal all sides for 2-3 mins and place in oven for 8-9 mins @ 190°
- Rest for 4 mins before slicing coriander + cumin seeds, ground in pestle and mortar
- Fry ground spices + ½ chopped chilli for 1-2 mins
- Add aubergine + season
