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- 2 x pieces of lamb loin (serves 2)
- 4 x large carrots - spicy carrot mash
- 2 tspn salt
- 1 x stick of rosemary - lamb seasoning
- 1 pinch sage leaves - lamb seasoning
- 1 tspn black pepper, ground - lamb seasoning
- 1 tspn chilli flakes - spicy carrot mash
- 1 tspn mixed spice - spicy carrot mash
- 1 tspn soften butter - spicy carrot mash
- 2 Tbls cream - spicy carrot mash
- 0.5 tspn ground cinnamon - spicy carrot mash
- 2 cloves garlic, mashed - spicy carrot mash
- 2 x stick of mint leaves - garnish
- 1 tspn cayan pepper - garnish
1. Put lamb loin in a mixing bowl, season with 1 tsp salt, half tsp ground pepper, half tsp mixed spice, stick of rosemary and sage leaves; seasoning takes 20min.
2. Whilst lamb is seasoning, peel carrot skin, roughly chop carrots, cook in boiling water for 10min or until well cooked for mashing;
3. Put carrots in a large bowl, add 1 tsp salt, gound cinemon, crashed garlic, chilli flakes, butter and cream, mash until smooth;
4. heat frying pan with 1 tbsp of oil, pan-fry lamb loin with fatty side down with seasoning herbs; fry the lamb loin fatty side for 4min with medium low heat; turn the lamb over and cook for 3 min; then turn the lamb again with fatty side down for another 3min (crispening the fat)
5. In 2 large serving plates, sprinkle cayan pepper around the plate, spoon in carrot mash, then place the lamb in crispy side up.
6. Garnish with mint leaves for aroma.
Tips for steak handing:
* I personally prefer all my steaks medium-rare; however depending on the cut of the meat (thickness difference) and your cooking plate power, timing for cooking steak can be different.
* Hold your left hand thumb with indexing finger, and feel the tension of your thumb root muscle (Thenar). That should be how hard your steak should be if you want it ‘Rare’. Thumb with middle finger = Medium Rare; Thumb with ring finger = Medium; Thumb with little finger = Medium Done.