Carpaccio of Pine‐Nut Coated Lamb Loin, Gooseberry Chutney, Minted Pear Spaghettini

Ingredients -

1 kg Lamb loin 
2 tbsp Truffle oil 
1 cup Pine‐nut coating mixture 
1 cup Gooseberry chutney 
1/2 cup Minted pear spaghettini
1/2 cup Chive sticks
Salt to taste
Pepper to taste

Procedure -

Season the lamb loin with salt and pepper, brush with truffle oil.
Wrap the lamb in cling film and freeze.
Once the lamb becomes frozen remove from the freezer and let set for 2‐3 minutes. Slice very thin and arrange on plate as per picture. Arrange the minted pear spaghettini on top of the lamb. Arrange a line of pine nut mixture per picture. Place two fresh chives over the pear spaghettini. Season the lamb with black pepper and sea salt, drizzle truffle oil.