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1
Method:
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First make the tomato jus, it will take the longestaRoast the lamb bones, they should be crispy and brown.
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Dice the celery and onions and sautA them in a little olive oil till the onions are translucent.
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Add the bay, thyme, peppercorns, tomato paste and cook for 5 minutes on high heat, stirring constantly.
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Crush the peeled tomatoes and add them to you pot.
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Cook for another 5 minutes.
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Deglaze with the wine and add the roasted lamb bones.
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Cook the sauce till there is very little liquid left in it.
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(Cook off the alcohol in the wine).
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Cover the bones with water and bring to a boil.
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Turn down the heat, and let simmer for 3 to 4 hour.
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Once the sauce has sufficient lamb flavor you can pick out the lamb bones and put the sauce through a mill.
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Put the sauce back on the stove, adjust it to consistency and strain through a fine mesh sieve.
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Make the eggplant Caponata while your sauce is slowly reducinga
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Dice the eggplant in to a medium dice.
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Fry the eggplant in canola oil at 350 degrees till it is golden brown and sweet.
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Make sure you season it with salt right after it comes out of the oil.
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In a blender, puree the tomato and garlic.
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Mix the tomato puree with the fried eggplant, and add the capers and chopped celery leaves.
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Hold at room temperature till your ready to plate.
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Now the goat cheese crusta
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Take the goat cheese, butter, parsley, and some salt and mix them together till they form dough.
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Roll out the dough between two pieces of parchment paper to the desired thickness, and put the sheet into the freezer to firm up.
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Cut lamb portion sized squares out of the rolled dough.
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Make them slightly smaller than your lamb portion; the lamb will shrink when cooking.
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To servea
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Sear the lamb, cook it to medium rare, and rest it on a rack.
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Place a slab of the goat cheese cap on top of the lamb, and broil it till the cheese has browned.
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Place two piles of the Caponata on a plate.
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Gently heat up the sauce and spoon some around the Caponata.
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Slice the lamb into two pieces and place each peace on the pile of Caponata.
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Toss the mache with a little olive oil and meyer lemon juice, and place the salad right behind the lamb loin.
