Soak corona beans in 6 cups of water for 8 hours. Simmer corona beans with 1 tsp of salt for 2-3 hours or until tender.

Season lamb loin with 1 teaspoon of salt and ½ teaspoon of pepper. Sear lamb loin in 1 tablespoon of olive oil 2-3 minutes on each side or until medium rare. Add garlic, thyme and butter. Baste lamb with butter, then remove from heat and allow to rest for 3-4 minutes.

Deep fry parsley leaves at 350 degrees for 10-15 seconds or until crisp.

Remove the stems from the eggplant and slice in half length wise, sauté face down in 1 tablespoon of olive oil for 2-3 minutes or until golden brown. Add bell pepper and cook for 1-2 minutes longer, add corona beans and warm through, add olives and season with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.

Slice lamb loin into ½ inch slices and season with maldon salt. Serve lamb over bean ragout, drizzle balsamic over top and garnish with crumbled goat cheese and fried parsley.