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