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Saltbush Lamb Loin with Carrot Puree, Caramelised Eschalots and Buttered Spinach

Name: Saltbush Lamb Loin with Carrot Puree, Caramelised Eschalots and Buttered Spinach
Yield: : 10
Ingredients: 10 carrots, peeled, roughly chopped; 200ml thickened cream; 10 x 180g lamb loins; 100ml olive oil; 625ml veal demi glace; 30ml olive oil; 15 large eschalots, peeled, halved; 100ml red wine; 100ml red wine vinegar; 100ml balsamic vinegar; 50g brown sugar; 80g butter; 5 cups baby spinach, washed; Micro herbs

Rhys Badcock

18 Mar 2013

View full method on 10 Play ↗ Open in The Pass

: 10

Serves

Components

Ingredients

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Season

Ingredients

Carrot Puree

10carrots, peeled, roughly chopped

200mlthickened cream

Lamb

10 x 180glamb loins

100mlolive oil

625mlveal demi glace

Caramelised eschalots

30ml olive oil

15 largeeschalots, peeled, halved

100mlred wine

100mlred wine vinegar

100mlbalsamic vinegar

50gbrown sugar

Buttered spinach

80gbutter

5 cupsbaby spinach, washed

Garnish

Micro herbs

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

LambCreamHerbsCarrotWineSpinachOlive OilBalsamic VinegarEschalotVegetarianAdult SupervisionContestant

Recipe by Rhys Badcock. Originally published by Network 10 on 18 Mar 2013.

Original on 10 Play ↗