Peppered Lamb Minute Steak With Parsnip Chips And Eggplant Mayonnaise
(Lamb Tenderloins )
- 600g parsnips
- vegetable oil, for frying
- 12 HORIZON Lamb Tenderloins, butterflied lengthwise
- Eggplant Mayonnaise
- 1 eggplant (about 200g), stem removed
- 1 clove of garlic, peeled and sliced into 6 pieces
- 2 teaspoons olive oil
- 2 sprigs of rosemary
- 2 egg yolks
- 2 teaspoons lemon juice
- 1/2 teaspoon dijon mustard
- 1/2 cup vegetable oil
- 1/2 cup olive oil
- For eggplant mayonnaise, using a sharp knife, make 6 incisions in eggplant, fill each incision with a slice of garlic, rub with olive oil and season to taste.
- Wrap eggplant and rosemary together tightly in aluminium foil and bake at 180C for about 35-40 minutes or until soft.
- Discard rosemary, scoop eggplant flesh and garlic from skin and puree in a food processor until smooth.
- Whisk yolks, lemon juice and mustard in a bowl until well combined, then gradually add oils in a thin, steady stream until thick and glossy.
- Season to taste with salt and cracked black pepper and add 2-3 teaspoons of boiling water to thin.
- Stir in eggplant puree and mix well.
- Peel parsnips, cut into 7cm-thick chips and deep-fry in hot oil (170C) until golden. Drain on absorbent paper.
- Meanwhile, season lamb tenderloins with cracked black pepper and cook on a lightly oiled char-grill for 45 seconds, then turn over and cook a further 30 seconds.
- Rest in a warm place for 5 minutes.
To serve, pile parsnip chips on warm serving plates, top with lamb tenderloins and drizzle with eggplant mayonnaise.