Darina Coffey's key ingredient recipe from Heat 3 of MasterChef 2014

Ingredients

  • 1 rack of lamb
  • 1 pomegranate
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp fennel seeds
  • 0.25 tsp sumac
  • 150 ml lamb stock
  • 2 tblsp tahini
  • 1 white aubergine
  • 1 aubergine
  • 2 cloves of garlic
  • 80 g cous cous
  • 1 egg
  • pinch coriander
  • handful dried apricots
  • 1tbsp pistachios
  • 1tbsp chick peas
  • 30 g feta cheese
  • 1tsp rosewater
  • 1 shallot
  • butter
  • 1tsp lemon zest
  • 1 tsp olive oil
  • 1 tsp white wine vinegar
  • 1stp caster sugar
  • honey

Method

  • Place spices in pestle + mortar + grind for 1 minute
  • Coat lamb with cinnamon, allspice, fennel seeds + sumac
  • Sear lamb on fat side over medium high heat for 3-5 minutes
  • Turn the meat to color the other side (1 minute)
  • Soak cous cous in boiling water, drain, add to a pan with a knob of butter, oil, shallot + chickpeas
  • Add lemon zest
  • Cook for 1-3 minutes
  • Add to a cook ring and place in the oven at 180° for 15 minutes
  • Add lamb to oven at 180°- cook for 14-16 minutes until 60°F internal temperature
  • Reduce, remove and rest
  • Soak apricots in honey and water and caramelise for 2-3 minutes in a pan over a medium heat
  • In a griddle pan , sear the aubergine until ?? 10 minutes over medium high and finish with blowtorch to ??, 1-2 minutes
  • Place aubergines in a food processor with tahini, 1 garlic clove + Olive oil + blend for 1 minute
  • Deseed the pomegranate and place in a sieve over a jug to extract juice
  • Add to pan with 1 tsp pmegranite seeds, add rosewater, 1 tsp honey, lmab stock, white wine vinegar and caster sugar
  • Reduce to a syrup, medium high heat for 5-8 minutes
  • To Plate:
  • Slice lamb
  • Place cous cous cake on the plate + rest lamb against it
  • Place baba ganoush (aubergine puree) on the plate, chop some pistachios + add
  • Place apricots on the plate + drizzle pomegranate syrup around
  • Scatter freshly chopped coriander