Yield: 6 Servings

Seeded Mustard Dressing

Ingredients:

1/2-cup olive oil
4 tsp. white wine vinegar
1/4-cup seeded mustard

Directions:

1. To make the seeded dressing, whisk all the ingredients together adding hot water to thin if necessary.
   
2. Set aside until use.

Jerusalem Artichoke Puree and Asparagus

Ingredients:

2 lbs. lamb loin
2 tsp. olive oil
2.5 oz. butter
1 lb. Jerusalem artichoke
1/2-cup water
1-2 bunches asparagus, woody ends removed
1 Tbs. mustard seeds
1 Tbs. mustard fruit (sold as Mostarda di Cremona — see resources below)

Directions:

1. To make the artichokes, melt butter in a medium saucepan and add artichokes.
   
2. Pour in the water and sweat with the lid on for 7-10 minutes or until soft stirring occasionally to make sure the artichokes don't stick.
   
3. Add milk until just covering the artichokes and bring to boil.
   
4. Turn down the heat to low and cook for 15-20 minutes until well cooked.
   
5. Strain and reserve liquid.
   
6. Blend the artichoke until smooth adding the reserved liquid if required. Set aside.
   
7. To make the asparagus, slice the asparagus on a bias cut and blanch.
   
8. Remove and place in a bowl with mustard fruit and mustard seeds mixing with the dressing.
   
9. To make the lamb, begin by cutting the lamb into 6 equal portions.
   
10. Season and brush with olive oil.
    
11. Place on chargrill cooking on each side until cooked to your liking.
    
12. Rest for 5-10 minutes.

To complete: Place the puree in the centre of the plate with the asparagus and mustard fruit. Place the salad to one side, then slice the lamb in half and place on top.

Recommended wine: Penfold's Grange

Resource:

Luke Mangan
Salt Restaurant
www.saltrestaurant.com

Mostarda di Cremona may be found in gourmet, speciality and Italian food stores, or ordered online from a variety of sources:

iGourmet.com
www.igourmet.com

Cybercucina.com
www.cybercucina.com

A.G. Ferrari Foods
www.agferrari.com

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