Loin of Lamb
4 loins of lamb, 180–200 g each
4 bunches fresh herbs
4 tbsp olive oil
Sea salt, freshly ground pepper
1 garlic clove
4 tbsp mixed pepper blend
1 tsp finely chopped thyme
Broccoli Vegetables
400 g trimmed broccoli florets with stems
100 ml sesame oil
100 ml peanut oil
4 tsp finely diced red chili
50 g cashew nuts
Fleur de Sel, freshly ground black pepper
3 tbsp oyster sauce
Chips of 4 young garlic cloves
2 tbsp strips from the white part of a raw leek
Season the meat with salt and freshly ground pepper and sear in a pan with hot oil together with the herb bundles and the garlic clove for 2 to 3 minutes on each side. Remove from the pan and let rest. Mix the pepper blend with the finely chopped thyme and a little olive oil.
Slowly cook the broccoli florets in sesame and peanut oil. Shortly before serving, add the diced chili and cashew nuts. Season with Fleur de Sel and freshly ground pepper, and finally glaze with oyster sauce.
Plating
Arrange the broccoli vegetables on preheated plates and garnish with raw leek strips and garlic chips. Brush the loin of lamb with the pepper blend mixture and serve immediately.