Remove the whole loin from the fat. Trim the fat as thinly as possible and bat out, or flatten, with a meat bat (kitchen tool used for flattening meat and poultry). Replace the meat back onto the fat and roll into a noisette. Truss with butcher’s string and place onto the grill over medium coals. Grill slowly for around 8 minutes, until golden brown on all sides. Alternatively, fry in olive oil blend and butter in a hot pan, basting while turning. Leave the meat to rest for 20 minutes in a warm place.
Line a tray with coarse salt and lay the baby onions on top.
Place the waterblommetjies in a vacuum bag with the remaining ingredients. Vacuum seal and
Wash the potatoes but do not peel them, and place in a small pot with cold water and salt. Bring to the boil and cook until just soft. Remove from the water and keep warm.
Make the squid ink sponge as per the recipe, then tip the cups upside down to cool and remove each sponge. Place under heating lamps until crisp. Alternatively, crisp them in a 50°C warming drawer. Break into 3 pieces for individual servings.
To assemble, slice each lamb noisette into 3–4 pieces and plate. On each plate, arrange 2 baby onions, 3 waterblommetjies, 3 potatoes, 3 pieces of crisp black squid ink sponge,
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