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Roast Fillet of Scotch Lamb with Aubergine Caviar and Confit Shallots

Recipe of the Month

4x Portions Lamb Fillet (Loin)
1x Fondu Garnish
1x Tin Chopped Tomatoes (250g) 4x Whole Shallots Peeled
2x Cloves Garlic Chopped 1x Packet Spinach
2x Shallots Finely Diced 12x Charlotte or Vivaldi -
½ Tablespoon Tomato Puree peeled and shaped into barrels
½ Tablespoon Sugar 1x Block butter
12x Whole Garlic Cloves
Caviar
2x Aubergines
Olive Oil
Thyme Finely Chopped
Rosemary Finely Chopped

Method

Fondu : If easier use tins for home use other wise fresh tomatoes, blanched and deseeded the same way as below.
Drain Tinned Tomatoes and set juice aside. Sweat off shallots and garlic in a touch of olive oil. Add drained tomatoes, puree and sugar. Cook in oven covered with greaseproof paper at 140°C for 40-50 minutes. Checking and stirring every so often. Reduce the tomato juice by half and stir in to tomato mix, when finished season to taste.

Caviar
Half aubergines lengthways, score insides with point of sharp knife. Mix olive oil, thyme and rosemary and spoon over aubergines. Put halves of aubergines together and wrap in clingfilm as one. Microwave for 3 minutes or until soft and fully cooked. Scrape out flesh of aubergine discarding black skin. Finely chop flesh and season to taste.

Garnish

Shallots: Place whole shallots in pan cover with cold water, bring to the boil, then take out. Repeat this process 2 more times making sure on the last time shallots are cooked all the way through. Cut in half lengthways and gently fry until golden all over taking care to keep their shape. Reserve and keep warm.

Garlic : Same process as the shallots above but do not fry. Reserve and keep warm.

Potatoes : Put touch of oil in pan colour potatoes slightly then add butter small pieces at a time until the butter is frothing over potatoes, basically poaching potatoes in the butter shaking pan often to ensure butter is foaming.

To serve

Touch of oil into hot frying pan to seal lamb all over then into the oven for 4 minutes for medium rare at a temperature of 200°C turning the lamb halfway through. Once cooked rest the meat for 5 minutes keeping warm. Mix and warm caviar and fondu in a pot (half and half) then arrange on plate. Fry spinach in a touch of butter and season drain and plate, arrange warm garnish on plate also then carve the lamb and place around plate.

Enjoy

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