INGREDIENTS [Lamb saddle]

1 each lamb saddle

3 T almonds, toasted and ground

3 T nine spice

1/2 lb Fregola

1 each bell pepper, roasted and diced

2 cloves garlic, microplaned

1 each onion, brunoise

1/2 cup olive oil

1/4 cup sherry vinegar

1 each orange, juice and zest

2 T mint, julienne

INGREDIENTS [Carrot & golden raisin purée]

1 lb Nantes carrots, peeled and coarsely chopped

1/2 cup golden raisins

2 T almond oil

INGREDIENTS [Olive Jus]

1 cup lamb jus

1 cup green olives, sliced

METHOD 

Cook fregola like pasta until just done. Strain and rinse off excess starch. Sauté onions and garlic in olive oil until translucent. Mix fregola, olive and onion mixture, sherry vinegar, bell pepper and julienned mint. Season with salt and pepper and set aside.

Next, pressure cook carrots and golden raisins for 15 minutes. Purée and season with salt and almond oil. Set aside. To make olive jus, reduce lamb jus with olives until proper consistency is achieved. Lastly, take lamb loin off the bone and clean of all fat and silver skin.

Season lamb saddle and sear on all sides. Dredge meat in almond and nine spice and finish in oven until desired temperature is achieved.