Ingredients and Methods
Half the eggplants length ways, score the inside with a small knife, season with salt and a touch of lemon juice, covered with foil and place in the oven at 160 until cooked.
Toast the cumin seeds, then place in oil, heat to 60c degrees then remove, allowing to infuse.
Once the eggplant is cooked remove the insides, blend and emulsify the cumin oil in till nice and smooth, season and place to one side.
Sweat off the roughly chopped onions, carrots, celery and shallots and garlic in a pot. Once caramelised add in the red wine reduce to a syrup then add the vinegar, repeat the process, once reduced add in the veal and chicken stock, aromats then add in the roasted bones.
Allow to slowly simmer until you can taste the lamb flavour. Pass through a sieve then reduce to the desired consistency. Season to taste.
Place the onions in a pot with cold water, lemon peel, salt and thyme
Simmer until just cooked allow them to cool then remove the skins. Half them and colour them in a pan until golden brown.
Bring the water, sugar, vinegar and aromatics to the boil then pour over the raisins, allow to cool in the liquid
LAMB LOIN AND SWEETBREADS:
Soak the sweet breads in milk for 24 hrs to remove excess blood then rinse well under cold water.
Blanch the sweet breads in boiling salted water for around 30 seconds, then refresh in ice cold salted water. Peel off the outer layer of skin.
Place them in a medium hot pan and cook until golden brown and a nice crust forms. Then turn over and finish with a knob of butter.
For the lamb loin roast in a pan getting colour all over, place in the oven for around 6 minutes then finish with a knob of butter, thyme sprigs and garlic, basting with the golden foaming butter.
Allow to rest for 10 mins
Place the onions, lamb loin, sweetbreads in the oven for 2-3 mins to heat up.
Place a spoonful of the puree on the plate with a few dots for the sheep's curd.
Slice the lamb, add the onions, sweetbreads, raisins to the plate then dress with a few fresh herbs and sauce