This is a lamb dish that I put on the menu at Brick when I first started here in 2007. I love the play between the sweetness of the caponata, and the earthy flavor of the goat cheese. The slightly acidic and sweet tomato sauce brings it all home...
- 3 each 5Â½ oz portions of lamb loin
- Salt and black pepper to taste
- Â½ # goat cheese
- Â½ # fresh brioche crumbs
- Â½ # butter
- Â¼ cup chopped parsley
- 1oz salt
- 2 each large eggplants
- 2 each ripe tomatoes
- 4 cloves garlic
- Â½ cup chopped capers
- 2 oz. chopped micro celery (can sub celery leaves)
- Canola oil for frying
- 1# lamb bones
- 1 each yellow onion
- 3 stalks of celery
- 3# of peeled tomatoes
- Â½ cup of tomato paste
- 2 heads of garlic
- Â½ bottle of pinot noir
- 1 bay leaf
- 1oz black peppercorns
- Â½ bunch of thyme
- Water to cover
- Meyer lemon
- Olive oil
- Salt to taste
- First make the tomato jus, it will take the longestâ¦Roast the lamb bones, they should be crispy and brown.
- Dice the celery and onions and sautÃ© them in a little olive oil till the onions are translucent.
- Add the bay, thyme, peppercorns, tomato paste and cook for 5 minutes on high heat, stirring constantly.
- Crush the peeled tomatoes and add them to you pot. Cook for another 5 minutes.
- Deglaze with the wine and add the roasted lamb bones.
- Cook the sauce till there is very little liquid left in it. (Cook off the alcohol in the wine).
- Cover the bones with water and bring to a boil.
- Turn down the heat, and let simmer for 3 to 4 hour.
- Once the sauce has sufficient lamb flavor you can pick out the lamb bones and put the sauce through a mill.
- Put the sauce back on the stove, adjust it to consistency and strain through a fine mesh sieve.
- Make the eggplant Caponata while your sauce is slowly reducingâ¦
- Dice the eggplant in to a medium dice.
- Fry the eggplant in canola oil at 350 degrees till it is golden brown and sweet. Make sure you season it with salt right after it comes out of the oil.
- In a blender, puree the tomato and garlic.
- Mix the tomato puree with the fried eggplant, and add the capers and chopped celery leaves.
- Hold at room temperature till your ready to plate.
- Now the goat cheese crustâ¦
- Take the goat cheese, butter, parsley, and some salt and mix them together till they form dough.
- Roll out the dough between two pieces of parchment paper to the desired thickness, and put the sheet into the freezer to firm up.
- Cut lamb portion sized squares out of the rolled dough. Make them slightly smaller than your lamb portion; the lamb will shrink when cooking.
- To serveâ¦
- Sear the lamb, cook it to medium rare, and rest it on a rack.
- Place a slab of the goat cheese cap on top of the lamb, and broil it till the cheese has browned.
- Place two piles of the Caponata on a plate.
- Gently heat up the sauce and spoon some around the Caponata.
- Slice the lamb into two pieces and place each peace on the pile of Caponata.
- Toss the mache with a little olive oil and meyer lemon juice, and place the salad right behind the lamb loin.
|Amount Per Serving||%DV|
|Serving Size 771g|
|Recipe makes 3 servings|
|Calories from Fat 64||18%|
|Total Fat 7.38g||9%|
|Saturated Fat 3.75g||15%|
|Trans Fat 0.0g|
|Total Carbs 58.27g||16%|
|Dietary Fiber 26.3g||88%|