Recipe - Roasted Loin Of Mandalong Lamb With A Chermoula Crust On A G

4 Lamb loins; (denuded)
Salt and pepper
Olive oil

CHERMOULA
1 small Spanish onion; finely
chopped
3 Cloves garlic
One half cup Finely chopped parsley
One half cup Finely chopped coriander
125 ml Olive oil
2 tablespoon Lemon juice
3 teaspoon Ground cumin
3 teaspoon Paprika
3 teaspoon Tumeric
1 teaspoon Chilli powder
1 teaspoon Finely chopped rosemary

GREEN LENTIL JUS
40 g Carrot; finely minced
40 g Leek; finely minced
40 g Turnip; finely minced
40 g Celery; finely minced
100 g Cooked small lentils
130 ml Veal jus

MASHED POTATOES
4 md Potatoes; peeled
1 One half cup Milk
1 tablespoon Butter
Salt and pepper

1. Season lamb with salt and pepper. Seal lamb in a hot pan with olive oil
and then allow to rest. Baste top with chermoula. Slice lengthwise
diagonally for presentation.

To assemble:

Stack the mashed potatoes on plate. Arrange the lamb against the side of
the stack. Ladle lentil jus around and garnish with some tossed watercress.
Sprinkle turmeric around the plate for appearance.

Chermoula:

1. Combine all ingredients together in a bowl and set aside.

Green Lentil Jus:

1. Braise vegetables in a little olive oil and add cooked lentils. Add jus
and adjust seasoning.

Mashed Potatoes:

1. Cut peeled potatoes, simmer in lightly salted water until tender. Drain,
add butter, cover and stand aside.

2. Mash potatoes, add boiling milk and whip. Season with salt and pepper to
taste. Set aside in a warm place.

Recipe provided by JeanMichel Gerst, Executive Sous Chef, Brisbane Hilton.

Converted by MC_Buster.

Per serving: 1886 Calories (kcal); 141g Total Fat; (65% calories from fat);
28g Protein; 140g Carbohydrate; 81mg Cholesterol; 413mg Sodium Food
Exchanges: 6 One half Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 27
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.