MARINATED & GRILLED LAMB LOIN

WITH SAUCE “LAMB” ESPAGNOLE

AND GRATIN DAUPHINOIS

 

 

Lamb Loin

 

2                                            6-8 oz each Lamb Loins

¼         C         Pinenuts

            ¼         C         Parmesan Cheese

            2          Tbsp   Rosemary

3                                            Garlic cloves

4                                            Shallots

1          C         Olive Oil         

                        Salt & Pepper

 

Blend pine nuts, rosemary, garlic, shallots, parmesan cheese with olive oil in blender.

Marinate lamb loins overnight, salt and pepper to taste.  Grill to desired temperature.

 

 

Lamb Stock

 

            4          lbs       Lamb bones browned

            4          qt         Water

                                    *Mirepoix, caramelized in oil

                                                (*mirepoix = 3 large carrots, 1 large onion, 4 ribs celery)

*Sachet d’épices = 1 sprig rosemary, 1 bay leaf, 3 parsley stems, 5 black 

                                    peppercorns

 

Rinse bones, add bones to roasting pan in even layer.  Roast until they are a rich brown color.

Remove bones from pan.  Caramelize mirepoix in pan.  Add bones and cold water – bring to a boil.  Simmer for 6 – 8 hours skimming as necessary.

 

 

Sauce “Lamb” Espagnole

 

2          oz        Oil

                        Mirepoix = medium dice:  2 carrots, 1 onion, 2 ribs celery

¼         C         Tomato paste

2          qt         Lamb stock

8          oz        Roux

                        Aromatics = 1 sprig rosemary, 1 bay leaf, 3 black peppercorns

 

Caramelize mirepoix in oil, add tomato paste and brown lightly.  Add stock, incorporate roux, simmer for 2 hours, skimming if necessary.  Strain.  Refrigerate.

 

 

Gratin Dauphinois

 

2          Tbsp   Butter

6                      Russet potatoes – peeled

2                                            Garlic cloves

1          qt         Heavy Cream

1          tsp       Rosemary

1          C         Parmesan cheese

                        Salt & Pepper

 

Mix cream, garlic, ¼ cup parmesan cheese, rosemary, salt & pepper in large bowl.  Slice potatoes paper thin (use mandoline) place in cream mixture.  Butter 8 x 8 casserole dish.  Preheat oven to 350°.

Place 1/3 of sliced potatoes in dish, add 1/3 parmesan cheese, repeat twice more ending with cream mixture.  Cover dish with plastic wrap, then foil.  Cook for approximately 30 minutes, until potatoes are tender, then brown.