Spiced Australian Lamb, Coffee, Carrot, Preserved Lemon, and Black Olive

In a blender, combine all ingredients and purée. Strain through a chinois. Transfer to a syphon and charge twice. Let sit for 1 hour. Disperse into plastic cups with holes poked in the side. Microwave 45 seconds and turn cups over. Release cake from cups and pull apart in large pieces. Dry in a 170°F-dehydrator for 12 hours.  

Heat oven to 325°F. In a bowl, toss carrots in oil and season with salt. On a half sheet pan, scatter coffee beans. Top with carrots. Roast 45 minutes, until carrots are soft. Peel carrots, transfer to blender with stock, and purée. Pass through chinois.

In a small bowl, combine spices. Rub 2 tablespoons on each loin and rest 1 hour. Heat the water bath of an immersion circulator to 63.7°C. Seal loins in a vacuum bag. Cook sous vide 35 minutes. Shock in ice water bath.

Heat oven to 325°F. In a bowl, toss carrots in oil and season with salt. On a half sheet pan, scatter coffee beans. Top with carrots. Roast 25 minutes, until soft. Transfer to separate sheet tray and cool. 

In a small saucepot, combine lemon rind and juice, water, ginger, and saffron. Bring to slow simmer and cover. Cook 5 minutes, remove lid, and rest 15 minutes. Transfer to a blender and purée. Pour into a pan and bring to boil. Add gellan and cook 1 minute. Immediately chill in ice water bath. Transfer back to blender, purée, and pass through chinois. Funnel into squeeze bottle.  

In a large pan, heat oil and sear Spiced Australian Lamb on all sides, basting with butter, until medium rare; rest before slicing. In a pan, warm Carrot Purée and finish with a little butter. Spread in circle on serving plate. Fan 3 slices of lamb onto edge of purée. Squeeze 5 small dots of Preserved Lemon Gel next to lamb. Season Coffee Roasted Carrots with salt, arrange around the lamb. Finish plate with Black Olive Crisp. Garnish with micro mint.