Loin of lamb

Yield: 1 servings

Measure Ingredient
4 \N Racks young lamb; (4-rib)
8 \N Baby carrots; (peeled & trimmed)
8 \N Baby parsnips; (peeled & trimmed)
8 \N Baby turnips; (peeled & trimmed)
8 \N Spears of asparagus
160 millilitres Cabernet merlot
4 \N Red witlof quarters
1 \N Carrot; (peeled & cut for
\N \N ; roasting mirepoix)
1 \N Celery stick; (washed & cut for
\N \N ; roasting mirepoix)
1 \N Onion; (peeled & chopped
\N \N ; for roasting
\N \N ; mirepoix)
½ \N Head garlic; (chopped for
\N \N ; roasting mirepoix)
150 millilitres Lamb stock
4 \N Sprigs rocket to garnish
70 grams Unsalted butter
\N \N Salt
\N \N Peper; (ground white)
50 millilitres Vegetable oil

Season and sear lamb racks in a hot pan with 50ml vegetable oil.

Preheat oven to 220c, place seared racks on roasting tray with sauteed of roasting vegetables.

Roast racks till "pink" - approximately 10-15 minutes, then remove from oven and rest on a clean tray in a warm place.

Deglaze roasting tray and mirepoix of roasting vegetables with cabernet merlot, reduce by half and add lamb stock, reduce by further half. Strain reduction into a clean saucepan and remove to sauce consistency.

Place baby carrots, parsnips and turnips into a separate saucepan, cover with cold salted water, bring to the boil and simmer until cooked but still slightly crisp.

Heat 20g of butter in a skillet, add witlof and sear until browned. Please note witlof requires minimal cooking as it should be eaten crisp.

Plunge asparagus into a pan of boiling salted water for 30 seconds and refresh in iced water.

Converted by MC_Buster.

Per serving: 1015 Calories (kcal); 104g Total Fat; (89% calories from fat); 3g Protein; 24g Carbohydrate; 153mg Cholesterol; 64mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4½ Vegetable; 0 Fruit; 20 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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