Honey lamb with root puree

Ingredients for 3 servings:

• 3 lamb loins (150 g each)
• 5 tbsp extra virgin olive oil
• 1 garlic clove(s), grated
• 1 pinch of allspice powder
• 1 pinch of cinnamon powder
• ½ tsp black pepper, freshly ground
• 1 pinch of fenugreek, ground
• 1 tbsp honey, liquid
• ½ tsp thyme, dried
• ½ tsp rosemary, dried
• 3 tbsp extra virgin olive oil
• 20 g butter
• 3 onions, red
• 3 garlic cloves
• Salt
• 500 ml Lamb stock
• 1 tbsp honey, liquid
• 3 large potatoes
• 1 parsley root(s)
• 1 garlic clove(s)
• 100 ml cream
• 30 g butter
• Salt
• 1 pinch(s) nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 45 minutes

Remove any tendons, silver skin, and fat from the lamb loin. Mix all of the marinade ingredients together and brush the marinade over the meat. Cover and let marinate overnight. Peel the onions and garlic, cut the onion into rings and the garlic into small cubes. Heat the oil and butter in a pan and sear the meat until crispy. Add the onion, garlic, a little salt, and lamb stock, cover, and simmer in a preheated oven at 180°C (top/bottom heat) for about 15 minutes. Thin with water if necessary, then stir in the honey. For the mash, peel the potatoes, parsley root, and garlic, place in cold, unsalted water, and cook until soft. Drain and mash. Heat the cream with butter, salt, and nutmeg, add to the mash, and mix well. Transfer the sauce to a warmed plate, slice the meat slightly diagonally, arrange on top of the sauce, add the mash, and sprinkle with parsley.