Saddle of Lamb with Roasted Aubergine and Asian Tahini (Tom Beck)
Servings: 3 people
Ingredients
For the Asian tahini:
- 1 Pc. Sprig of thyme
- 2 Pc. Garlic cloves
- 50 g Butter
- 1 Pc. Eggplant (large, round, variety "viola")
- Olive oil for frying
- 2 Pc. Eggplant
- 1 Pc. Spring onion
- 1 pinch Sea salt
- 1 tbsp Olive oil
- 2 Pc. Chili
- 15 g Ginger
- 1 Pc. Clove of garlic
- 70 g Sesame paste tahini tahini
- 70 ml Water
- 70 ml Soy sauce
- 35 ml Mirin white wine
- 1 tbsp Rice vinegar
- 50 ml Lime juice
- 360 ml Rapeseed oil
- 8 Pc. Cherry tomatoes
- 3 Pc. Coriander sprig
Instructions
- Place the two elongated eggplants with their skins on the grill and let them char all around.
- Cut the thick “viola” aubergine into slices and fry all over in a pan with olive oil.
- Grill the lamb salmon on all sides. Heat the butter, garlic and rosemary in a pan. Put the lamb in the butter and pour the butter over and over again until it is browned. Then finish cooking in the oven at 140 degrees for about 10 minutes.
- For the sauce, roughly chop the chilli, roughly chop the garlic, peel and roughly chop the ginger. Put together with the tahini, water, soy sauce, mirin, rice vinegar and lime juice in a tall container and puree with a hand blender. Then mix with the rapeseed oil to a homogeneous mass.
- Meanwhile, cut the spring onion greens into wafer-thin strips and coarsely chop the coriander.
- The skin of the eggplant should be burnt and the inside should be soft. Peel the aubergine from the grill while it is still hot.
- Place a fried aubergine slice in the middle of each plate. Pile the soft aubergines evenly on the three aubergine slices. Spoon over generously with the tahini. Cut the tomatoes and squeeze the seeds over them. Garnish with spring onion greens and coriander.
- Cut the meat into slices and place two slices on each plate.
- Image rights: Wiese Genuss
Nutrition
Serving: 100g | Calories: 562kcal | Carbohydrates: 3.9g | Protein: 2.8g | Fat: 59.9g