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  • Ben Ungermann - Lamb Sumac

    Smoked Eggplant & Tahini Puree, Yoghurt Sauce, Savoury Crisps & Freekah Pesto

    Serves 4

    Ingredients

    Freeka Pesto

    80g freekah

    1 bunch parsley, leaves finely diced

    1 tbsp lemon juice

    zest of 1 lemon

    3 tbsp olive oil

    Salt and Pepper

     

    Lamb with Sumac

    900g lamb fillet

    1½ tbsp sumac

    1 tbsp olive oil

    Salt and Pepper

     

    Smoked Eggplant and Tahini

    420g eggplant

    1 tbsp tahini

    1 egg yolk

    Salt and pepper

     

    Savoury Crisps

    50 g ggg white

    50 g plain flour

    20 g butter

    20 g tahini

    salt and pepper

     

    Yoghurt Sauce

    60 ml Greek yoghurt,

    2 tbsp lemon juice

    10g parsley leaves, finely chopped

    1 tsp ground sumac

    1. Heat oven to 180C and heat sous vide machine to 56C.
    2. For the Freekah Pesto, bring a saucepan of water to the boil, add freekah and cook for 10 minutes. Drain well and place in a large non stick frypan along with 1 tablespoon of olive oil. Fry, stirring, for 5 minutes, until crisp.  Remove from pan and set aside on kitchen paper.  Place lemon zest and 1 tablepsoon of lemon into a medium bowl. Add 2 tbspn olive oil, season and stir through then add toasted freekah.
    3. For the Lamb with Sumac, remove loin from rack and trim. Place loin onto cling film and roll and secure ends to form a cylinder shape.  Seal in a bag and place into heated water bath.  Repeat with remaining loin.  Remove from water and allow to rest on a plate lined with paper towel for 5-10 minutes. Unwrap and roll lamb in sumac. Heat a large frypan over medium high heat and add olive oil.  Cook lamb for 8 minutes, turning constantly, until medium and browned all over, or longer until cooked to your liking.  Remove from pan and set aside.
    4. For the Smoked Eggplant, place eggplant onto a gas flame and cook, turning continually, until skin is blackened and flesh is tender, about 15 minutes. Place into a glass bowl and cover with cling warm to keep hot.  Peel skin and place flesh into the canister of a stick blender along with egg yolk to ensure it cooks egg and blitz with stick blender. Add tahini, salt and pepper and stir. Pass through sieve and aside.
    5. For the Savoury Crisp, combine all ingredients in a medium bowl and whisk to a smooth paste.   Using an offset spatula,  spread onto silpat lined baking tray.  Season with salt and pepper.  Cook for around 10 – 12 minutes, or until light golden and crisp.  Remove from oven and set aside to cool.  Break into small shards.
    6. For the Yoghurt Sauce, combine ingredients in a small bowl and mix until well combine.  Set aside in fridge.
    7. To serve, smear serving plates with Smoked Eggplant.  Place Freekah Pesto in the centre of each plate.  Slice lamb loins into 6 slices and place 3 on each plate.  Dot Yoghurt Sauce around plate and top with shards of Savoury Crisp.  Garnish with Parsley leaves.
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