Seared lamb medallions with almond and mint pea cream and baby vegetables
10 x 7-ounce Australian lamb loins, mid-cut glued
12 slices of prosciutto
black pepper, to taste
2 tablespoons olive oil
9 ounces chicken stock
4 ounces green peas
3 springs fresh mint, chopped
1 tablespoon light cream
baby vegetables, prepared, blanched and refreshed (asparagus, carrots, potatoes, Brussels sprouts, cauliflower)
30 baby black olives
2 ounces raw almonds
10 ounces veal jus
Bring the chicken stock to a boil, then add peas. Cook over medium heat for 8 minutes.
Drain and reserve the stock. Purée and press peas through a fine sieve. Adjust seasoning and consistency with reserved stock and cream. Add chopped fresh mint just before serving. Keep warm.
Wrap each lamb loin with prosciutto and season with black pepper. Slice each loin into three medallions. Heat oil over medium heat and brown the medallions. Continue to cook 3-4 minutes per side. Remove and allow to rest 5 minutes.
Heat baby vegetables in boiling water.
To serve, arrange vegetables, olives, almonds and lamb medallions decoratively on the plate and dot with pea cream and veal jus.