Method
Chargrilled (Silver Fern Farms) Lamb Loin
Fillets
Place the rosemary, garlic, oil and honey into a blender. Turn
on high and blend until they are combined into a green paste.
Place the lamb loin fillets into a bowl and cover with the
rosemary marinade.
Put a ribbed grill pan onto a gas element and turn on high.
Allow it to become very hot. Cook the lamb fillets hard and fast,
turning occasionally. We want them to be slightly charred on the
outside and red inside. When they are, take them from the heat and
place somewhere warm to rest for 5 minutes. Slice and serve with
scalloped potatoes and aioli.
Aioli
Very finely chop the garlic. Once you have chopped it finely,
chop it more. On top of the garlic tip ½ tsp of salt and crush the
salt and garlic together with the back of the knife's blade. Into a
bowl throw the egg yolks, crushed garlic and lemon juice.
Begin whisking the mixture. As you beat, slowly, ever so slowly,
pour in the oil in a fine stream. As the mixture begins to thicken
and lighten, start pouring the oil a little faster.
Once the aioli has reached about ½ cup in volume, stop pouring
in the oil and add a tablespoon of cider vinegar. Continue beating
in more oil until the mixture is a pale yellow hue and the volume
is to your liking. Stir in a little cracked pepper.
Scalloped Potatoes
Roughly rub butter over the inside of a roasting dish or shallow
baking/casserole dish.
Peel the potatoes and top, tail, peel and half the onions.
In a food processer with the slicer blade fitted, press through
the onions and potatoes.
Put the sliced onions and potatoes into a shallow baking dish (I
use a smaller roasting pan). Season well and toss all together to
combine the ingredients. Then press the potatoes and onions to form
a level surface.
Tip milk over until just below the level of the potatoes and
onions. When you push down your hand, a puddle of milk should
appear.
Cover tightly with tin foil and cook in the oven at 180C for
about 1 hour ten minutes.