Roasted Australian Lamb Loin, Summer Vegetable Escalivada, and Pimentón-Membrillo Emulsion

METHOD:

For the Roasted Australian Lamb Loin:
Heat the bath of an immersion circulator to 131°F. Season lamb with salt and pepper. Add lamb to vacuum bags with olive oil and seal. Cook lamb sous vide 40 minutes. Remove from bath and rest 10 minutes. Plunge in ice bath to chill.

For the Summer Vegetable Escalivada:
Prepare a smoker with wood chips. Pour olive oil into a half hotel pan set into a braising pan. Smoke olive oil 10 minutes, until well perfumed. In a heavy-bottomed, 6-quart pot, combine smoked olive oil, garlic, and savory. Over a medium-low flame, bring oil to 150°F. Separately poach eggplants, squashes, and peppers (in that order) until tender, about 6 to 7 minutes. Poach tomatoes 4 minutes, until skin loosens. After removing vegetables from oil, drain on paper towels. Peel and deseed tomatoes and peel peppers. Cut the tomatoes, eggplants, and squash in half. Season vegetables with salt and immediately refrigerate.

For the Pimentón-Membrillo Emulsion:
In a heavy saucepan, combine membrillo, stock, and pimentón, salt, and pepper. Simmer over low heat until membrillo has completely melted, about 5 minutes. Using an immersion blender, emulsify the olive oil and vinegar into membrillo mixture. Adjust seasoning and reserve warm.

To Assemble and Serve:
Prepare a grill. Remove Australian Lamb Loin from vacuum bags and temper at room temperature. Grill lamb 2 minutes per side. Remove from fire, pat parsley onto meat and rest. Heat a sauté pan on medium low and heat Summer Vegetable Escalivada with Pimentón-Membrillo Emulsion. Once vegetable mixture warms, spoon onto a serving platter. Slice Australian Lamb Loin, season eye of the meat with sea salt, and place on the platter. Garnish with blossoms.