Slow Cooked Lamb Loin
By Executive Chef Nitin Mathur
- Coat the beetroot in oil, salt and pepper. Wrap it in silver foil and bake at 180 degrees for 30-40 minutes.
- Roast the coriander and cumin seeds, add some salt and blend to desired (gritty) texture.
- Scoop and boil the potato.
- Trim, blanch and toss the carrots and asparagus, along with the potato
- Marinate the lamb in butter, rosemary, salt and pepper and vacuum pack the same.
- Slow cook in a water bath, extract and coat in the spice rub and finish in the oven.
- Mix together charcoal and flour and make a very thin mixture of the same. Heat oil in a pan and then add the batter, allow it to bubble and cook, peel with a spatula once done.
- Blend the beetroot and finish with seasoning and butter.