Australian Lamb Loin Brochette, Eggplant, Pearl Onion, Golden Raisin Puree, and Preserved Lemon Crema

Adapted by
February 2013
Yield: 6 servings


Australian Lamb Loin
1 Australian lamb loin
1 eggplant, peeled and cut into ½-inch cubes
1 tablespoon olive oil
Golden Raisin Purée
1 quart golden raisins
1 ounce whiskey
1 pint water
Preserved Lemon Crema
12 ounces crème fraîche
2 preserved lemons, seeded and small diced
2 ground cumin
1 heavy cream
To Assemble and Serve
6 pickled pearl onions
1 ounce pine nuts, toasted and crushed


Australian Lamb Loin:

Heat the water bath of an immersion circulator to 53°C. Season lamb with salt and pepper and sear on a plancha on all sides. Put the lamb in a vacuum bag and seal. Cook lamb sous vide for 1 hour. Shock the bag in ice water to cool.

For the Eggplant:

Preheat oven to 375°F. In a bowl, toss eggplant in olive oil and season with salt and pepper. Spread eggplant onto a sheet pan and roast until tender.

For the Golden Raisin Purée:

In a medium pot, combine the raisins, whiskey, and water. Bring to a boil, remove from heat, and cool slightly. Pour raisins and liquid into a blender and purée until smooth. Season with salt and pepper.

For the Preserved Lemon Crema:  

In a large bowl, whisk to combine the crème frâiche, preserved lemons, cumin, and heavy cream.

To Assemble and Serve:

Gently warm Australian Lamb Loin and cut into ½-inch cubes. Skewer the lamb; then add a pearl onion, eggplant cube, and another lamb cube. Plate the Golden Raisin Purée and Preserved Lemon Crema; top with the lamb skewer. Garnish with pine nuts.