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Ingredients

• 1 large lamb loin, taken from the best end (about 300g)
• 1 dash aged balsamic vinegar, to taste
• 1 head garlic, separated into cloves and lightly crushed
• 1 sprigs rosemary
• olive oil, for drizzling

• 50 g black olives, chopped
• 10 g molasses sugar

• 1 tbsp butter
• white onions, finely chopped
• sea salt, to taste
• 50 ml cream
• 1 large handful spinach, stems removed

• 1 large aubergine, quartered, stalk left on
• 45 g white miso
• 45 ml sake wine
• 45 g sugar
• 5 cloves garlic, chopped

• 100 ml water
• 2 tbsp garlic-infused oil
• 1 tbsp dried olives, (see above)
• 1 dash balsamic vinegar

• 1 tbsp olive oil
• 1 small handful spinach leaves

Description

East Meets West In Brett Graham’s Inspired Sweet-and-sour Lamb Dish

UK TV