Caribbean Spiced Lamb Loin with Chickpea Puree

Ingredients:

• 1.5 pounds of lamb loin (with the fat trimmed)
• Salt and black pepper for seasoning
• 1 tablespoon olive oil
• 2 tablespoons of Caribbean jerk spice
• 2 cups canned chickpeas, drained and rinsed
• 1 garlic clove, minced
• 2 tablespoons of lemon juice
• ¼ cup of tahini
• 1 onion, sliced
• 3 cups of arugula

Instructions:

1. Season the Lamb loin with salt, black pepper, and Caribbean jerk spice.
2. Preheat the oven to 375°F(190°C).
3. Heat the olive oil in an ovenproof pan over a medium-high heat. Add the lamb loin and sear on all sides, about 3 minutes each side.
4. Transfer the pan to the preheated oven and roast the lamb loin for about 20-25 minutes or until the internal temperature reaches 145°F(63°C).
5. While the lamb is roasting, prepare the chickpea puree by placing the chickpeas, garlic, lemon juice, and tahini in a blender or food processor. Blend until smooth, adding a little water if needed.
6. Heat a non-stick pan over medium heat, add the sliced onion and cook until caramelization.
7. Assemble the arugula, caramelized onion and chickpea puree onto the plate.
8. Once the lamb is cooked, let it rest for 10 minutes before slicing it.
9. Slice the lamb and place it on top of the chickpea puree and serve.

Nutritional Information (per serving, serves 4):

• Calories: 550
• Protein: 60g
• Fat: 20g
• Carbs: 40g

Plating:

Layer the foundation of the plate with a generous helping of chickpea puree, artfully creating a bed for the lamb to rest upon. Scatter the arugula and caramelized onion on and around the puree to add colour and texture. Lay the delicately sliced lamb loin across the chickpea puree, allowing the vibrant spices on its surface to stand out. The dish should reflect a harmonious balance of earthly tones with pops of greens from the arugula and the succulent, rich hues of the lamb slices.