Lamb Loin with Charred Aubergine Purée from The Restaurant at Thornton Hall Hotel & Spa - Luxury Res

Ingredients

• 400g lamb loin cut into 4 pieces
• 1kg aubergine flesh, from burnt aubergines, hung over night
• 30g lemon juice
• ¼ garlic clove, micro-planed
• 50g crème fraiche
• 4g salt
• Black food colouring
• 2 artichoke hearts, turned
• 400g rapeseed oil
• 150g water
• 3g garlic, crushed
• 1g thyme
• 18g lemon juice
• 8g salt
• 400G picked mint
• 200g grapeseed oil
• 2g salt
• 2 Roscoff Onions
• 100g lamb fat
• 1 pot sheep’s yoghurt, hung in a cloth overnight to remove excess whey