Zacry’s lamb loin with hazelnut crust, roasted beetroot, cavolo nero and squash puree, a favourite from head chef, Carl Paparone.
Serves 6 people
225g blanched hazelnuts
60g unsalted butter (very soft)
125g Ementhal cheese
1 whole egg
1g blanched thyme
5g Cornish Sea Salt
1 butternut squash
2 tbsp single or double cream (optional)
3 cloves garlic, crushed with skin
Couple sprigs of fresh thyme
125ml red wine
6 raw beetroot
600g bag of cavolo nero or kale
6 lamb loin (180g per person)
Roasted the hazelnuts until golden brown. Allow to cool then blitz to a fine powder in a food processor.
Add the soft butter, cheese, egg, thyme and salt mix well together.
Allow to firm up (about 20 minutes). Once rested roll onto a tray lined with parchment paper. Roll to about 3/4mm thickness and place back into the fridge.
Once set cut to the size off your lamb loins and leave in the fridge until needed.
Cut the butternut squash in half, season and roast on tin foil at 180 degrees centigrade for 45 minutes or till very soft without any colour.
When roasted place into a blender and pulse until smooth and silky. Add some cream if needed.
Place the beetroot in foil with garlic, thyme and red wine (a glass) seal up the foil to create a bag. Cook in the oven at 180 degrees centigrade and cook for 1 hour until the beetroot is soft.
Blanch the cavolo nero in boiling salted water for 4 minutes so that it is no longer chewy.
Once cooked don’t refresh in cold water. Place into a colander to drain the excess water and dress with extra virgin olive oil and season with salt and pepper.
Seal the lamb in a hot pan quickly to colour it.
Once completely sealed all the way around place the hazelnut crust on the top and roast in the oven at 170 degrees centigrade for 6 minutes and allow to rest for the same amount of time. This should result in your lamb being pink and tender.