Lamb loin, crispy kale, aubergine, shiitake, mint, yogurt and sumac

Name: Lamb loin, crispy kale, aubergine, shiitake, mint, yogurt and sumac
Cuisine: Japanese
Ingredients: 150 ml (⅔ cup) Greek-style plain yogurt; 1 tsp soy sauce; 1 tbsp extra virgin olive oil; 20 mint leaves, large ones shredded, smaller ones left whole; 1 tsp sumac; 1 large aubergine (eggplant), stem removed, sliced lengthways 5 mm (¼ in.) thick; 1 tsp fennel seeds; 1 tsp roughly chopped rosemary leaves; 150 g (5½ oz.) shiitake mushrooms, stalks removed; vegetable oil for deep-frying the kale; 150 g (5½ oz.) kale, stem removed, washed and patted dry; 3 tbsp olive oil; 1 large aubergine (eggplant), stem removed, sliced lengthways 5 mm (¼ in.) thick; vegetable oil for deep-frying the kale; 700 g (1 lb. 1 oz.) lamb loin, excess fat and sinew removed (but leave a little fat), at room temperature

Preparation info

For
4
as a main course

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This combination is a bit of a mash-up of the Middle East and Japan. I’ve used loin here, but neck fillet, a leg chop or even some pulled slow-braised shoulder would work well. You could steam the kale for this dish but it really is worth the effort of deep-frying it.

Ingredients

700 g (1 lb. 1 oz.) lamb loin, excess fat and sinew removed (but leave a little fat), at room temperature

Asia
Japan
Main course

Method

Preheat the oven to 160°C (325°F/Gas mark 3). Line one or two baking sheets with absorbent kitchen paper. Season the lamb with salt and pepper.

In a deep pan, heat 4 cm (<