American Lamb Loin with Eggplant-Orange Puree - Cascade Creek

Ingredients

• 24 sprigs fresh thyme (leaves only)
• 6 sprigs fresh rosemary (leaves only)
• 3 garlic cloves, chopped
• 3 shallots, chopped
• 1 1/2 bunch Italian parsley (leaves only)
• 3/4 cup extra-virgin olive oil
• 1/4 cup (4 tablespoons) unsalted butter
• 6 American Lamb loins, silver skin removed
• 2 eggplants
• 2 tbsp extra-virgin olive oil
• 1 1/2 tbsp kosher salt
• 1 tsp pepper
• 4 oranges
• 1/4 cup (4 tablespoons) unsalted butter, at room temperature
• 2 tsp hazelnut or walnut oil
• 1 tsp sugar
• 1/2-inch thick fresh orange wedges, for garnish
• Fresh thyme sprigs, for garnish