(Lamb Tenderloins )

Ingredients

• 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

Directions

1. 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.
2. Wrap eggplant and rosemary together tightly in aluminium foil and bake at 180C for about 35-40 minutes or until soft.
3. Discard rosemary, scoop eggplant flesh and garlic from skin and puree in a food processor until smooth.
4. 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.
5. Season to taste with salt and cracked black pepper and add 2-3 teaspoons of boiling water to thin.
6. Stir in eggplant puree and mix well.
7. Peel parsnips, cut into 7cm-thick chips and deep-fry in hot oil (170C) until golden. Drain on absorbent paper.
8. 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.
9. 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.

Serves 4