Lamb Loin with Stuffed Vegetables
- 4 cocktail tomatoes on the vine, 2 1/2 ounces each (70 g)
- 4 Ronde de Nice zucchini (or other globe zucchini), 2 1/2 ounces each (70 g)
- 2 baby eggplant, 2 3/4 ounces each (80 g)
- 4 male zucchini blossoms
- 4 green onions, 1 3/4 ounces each (50 g)
- olive oil
Step 1: Lamb
Remove the skin from the saddles. Cut away the tenderloins and remove the fat and the small nerve from each one. Set aside.
Cut the loins from each saddle, retaining the fell, the membrane attached to each loin. Remove the excess fat and the nerve from each loin and the fell, then score the fell, being careful not to cut the meat.
Place a branch of savory and the tenderloin against each loin, then fold the fell over to hold everything together. Trim each loin to form an even cylinder, and truss every 3/4 inch (2 cm). Refrigerate.
Step 2: Baby Vegetables
Cut the caps off of the tomatoes, retaining the stem on each one. Carefully remove the seeds and membranes without removing any of the tomato flesh. Season the tomatoes lightly with salt and set aside on a stainless steel rack, turning occasionally to drain them. Set the caps aside.
Cut the caps off of the zucchini—they should be the same size as those cut from the tomatoes. Seed the zucchini, paying careful attention not to pierce the skin. Blanch the zucchini for 4 minutes and the caps for 2 minutes in boiling salt water. Shock immediately to cool and stop the cooking in a vessel filled with ice water. When cooled, place upside down on a perforated stainless steel sheet pan so that any excess liquid can drain.
Slice the eggplant in half lengthwise. Scoop out the insides, leaving 1/5 inch (5 mm) of flesh on all sides. Season with salt and place on a baking dish, hollow side down. Moisten with olive oil and sprinkle with fresh thyme. Bake for 15 minutes in a 320°F (160°C) oven.
Peel the outer skin from the onions and cut off the roots. Skewer the tops of the onions with small wooden skewers. Trim the tops of the onions to form caps, as for the tomatoes and zucchini; leave the main part of the onion bulb about the same size as the tomatoes. Scoop out the onions, making sure not to remove the base of the roots. Blanch the caps for 3 minutes, leaving the skewers inside to prevent the individual rings from detaching, and blanch the scooped out portions for 6 minutes. Shock immediately in ice water and drain upside down on a perforated stainless steel sheet pan.
Trim 3/4 inch (2 cm) from the end of the zucchini blossom and carefully remove the pistil.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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