American Lamb Loin with Eggplant-Orange Puree

Ingredients

For the Lamb

24 sprigs fresh thyme (leaves only)

6 sprigs fresh rosemary (leaves only)

3 garlic cloves, chopped

3 shallots, chopped

1 1/2 bunch Italian parsley (leaves only)

3/4 cup extra-virgin olive oil

1/4 cup (4 tablespoons) unsalted butter

6 American Lamb loins, silver skin removed

For the Puree

2 eggplants

2 tbsp extra-virgin olive oil

1 1/2 tbsp kosher salt

1 tsp pepper

4 oranges

1/4 cup (4 tablespoons) unsalted butter, at room temperature

2 tsp hazelnut or walnut oil

1 tsp sugar

1/2-inch thick fresh orange wedges, for garnish

Fresh thyme sprigs, for garnish