Grilled Dorper Lamb cutlet , Braised Fennel , Brined mustard seed , Honey turmeric yoghurt , Persian cucumber , Mint leaves and fennel fronds.
To make this I first grated some fennel into a saucepan with olive oil and cooked the fennel down until soft, adding a little caster sugar and cooking further more until the fennel showed colour. The braised fennel was then removed from the heat and set aside for plating. In a small bowl I mixed together plain yoghurt, turmeric powder and honey to form a sauce. Next I prepared the persian cucumber into three preps the tight ribbon scroll, the loose ribbon loop and brunoise, of which were dressed in olive oil, salt and lime juice. In a small saucepan I put equal parts of water and rice wine vinegar with a little sugar, salt and black mustard seeds. These were simmered on a low heat for about 40 minutes until the seeds were soft before being strained and set aide for plating. Last of all on hot grill I cooked the Dorper cutlet for roughly 5 minutes each side in olive oil, and seasoned with Himalayan salt and cracked black pepper. Once cooked the lamb was rested for 5 minutes before plating.
To plate this dish I spooned the braised fennel in a mound in the centre of the plate, I lent the dorper cutlet on top of this. I spooned the yoghurt in circles on the plate accompanying each with various preparations of cucumber, a spoon of brined mustard seed, mint leaves and fennel fronds. The cutlet was garnished with a small teaspoon of brined mustard seed and micro mint leaves.