Herb-Crusted Cannon of Lamb...Herb-Crusted Cannon of Lamb with Smoked Eggplant Purée and Fig-Red Wine Reduction

An elegant Mediterranean masterpiece featuring tender, pistachio-and-herb crusted lamb loin paired with a silky, smoky eggplant purée and a rich, sweet fig reduction.

Ingredients

Cooking Instructions

1. 01

   Prick the eggplants with a fork. Char them directly over an open gas flame or under a high broiler, turning occasionally, until the skin is completely blackened and the flesh is collapsed and tender (about 15-20 minutes).

2. 02

   Scoop out the smoky eggplant flesh, discarding the charred skins. Place the flesh in a fine-mesh sieve and press gently to drain excess bitter juices for 10 minutes.

3. 03

   In a high-speed blender, combine the drained eggplant flesh, grated garlic, tahini, lemon juice, 3 tablespoons of olive oil, and a generous pinch of sea salt. Blend until perfectly smooth and emulsified. Keep warm.

4. 04

   In a shallow dish, combine the finely chopped pistachios, parsley, chopped rosemary, panko breadcrumbs, 1 tablespoon of olive oil, salt, and pepper to create the herb crust mixture.

5. 05

   For the reduction: In a small saucepan, combine the red wine, chopped figs, lamb stock, honey, and the rosemary sprig. Bring to a boil, then reduce heat and simmer until the liquid is glossy and reduced to a syrupy consistency (about 15 minutes). Strain through a fine-mesh sieve, discard solids, and whisk in the cold butter off the heat to finish. Keep warm.

6. 06

   Preheat the oven to 200°C (400°F). Season the lamb loins generously with salt and pepper. Heat 1 tablespoon of olive oil in a heavy skillet over high heat. Sear the lamb quickly for about 1-2 minutes on all sides until browned but not cooked through. Remove from heat.

7. 07

   Brush the seared lamb loins thinly with Dijon mustard, then roll them in the pistachio-herb crust mixture until evenly coated, pressing gently to adhere.

8. 08

   Place the crusted lamb on a wire rack over a baking sheet and roast in the oven for 8-10 minutes, or until the internal temperature reaches 54°C (130°F) for medium-rare. Transfer to a board and let rest for 5 minutes before slicing into thick medallions.

9. 09

   To serve, spoon a generous pool of warm smoked eggplant purée onto the center of each plate. Arrange slices of the herb-crusted lamb on top, drizzle with the fig-red wine reduction, and finish with a sprinkle of flaky sea salt.