Integro Foods - Tataki of Lamb Loin

Main Course

Serves: 4

Ingredient	Preparation & Service
4 small loins of lamb 1 cup extra virgin olive oil 1 teaspoon chopped garlic 1 teaspoon fresh chopped oregano 300g or 8 squares of 8 x 8 cm Pampas Puff Pastry 1 egg 2 tablespoons cream 80ml olive oil 2 tablespoons white wine vinegar 1 tablespoon honey 1 tablespoon soy sauce 1 teaspoon finely chopped rosemary 1 teaspoon green pepper corns 1/2 teaspoon cracked black pepper 1 teaspoon chopped chives 1 teaspoon sea salt	Method - Marinate the lamb in extra virgin olive oil, chopped garlic and chopped fresh oregano for 1/2 an hour. Seal the lamb on both sides in a hot pan. Allow to cool and refrigerate for 1/2 an hour. Slice the lamb loin very thinly and place onto the plates. Cut the Pampas Puff Pastry squares into triangles, mix the egg and cream to make egg wash and generously brush the puff pastry. Bake the pastry triangles for 10 minutes at 180°C. To make the vinaigrette, combine the olive oil, white wine vinegar, honey, soy sauce, rosemary, green pepper corns, cracked pepper and chives. To Assemble - Drizzle the vinaigrette around the lamb loin and sprinkle with sea salt. Garnish with the warm puff pastry triangles.

Ingredient

Preparation & Service

Method - Marinate the lamb in extra virgin olive oil, chopped garlic and chopped fresh oregano for 1/2 an hour. Seal the lamb on both sides in a hot pan. Allow to cool and refrigerate for 1/2 an hour. Slice the lamb loin very thinly and place onto the plates. Cut the Pampas Puff Pastry squares into triangles, mix the egg and cream to make egg wash and generously brush the puff pastry. Bake the pastry triangles for 10 minutes at 180°C.
To make the vinaigrette, combine the olive oil, white wine vinegar, honey, soy sauce, rosemary, green pepper corns, cracked pepper and chives.
To Assemble - Drizzle the vinaigrette around the lamb loin and sprinkle with sea salt. Garnish with the warm puff pastry triangles.

Recommended Products: Crisco Canola Oil, Pampas Spring Roll Wraps