Recipe provided by | Chef Geoffrey Zakarian
Servings: 12
INGREDIENTS
24 sprigs thyme (leaves only)
6 sprigs Fresh rosemary (leaves only)
3 cloves garlic, chopped
3 Shallots, chopped
1-1/2 bunches parsley (leaves only)
3/4 cup olive oil
1/4 cup butter
6 American Lamb loins, silver skin removed
Eggplant-Orange Puree
2 eggplants
2 tablespoons olive oil
1-1/2 tablespoons salt
1 teaspoon pepper
4 oranges
1/4 cup butter, room temperature
2 teaspoons hazelnut or walnut oil
1 teaspoon granulated sugar
Garnish, 1/2-inch-thick orange wedges and thyme sprigs
DIRECTIONS
METHOD:
In blender, combine thyme, rosemary, garlic, shallots, parsley and oil. Puree until smooth. Pour into bowl. Rub marinade on both sides of lamb loin. Cover and refrigerate for 4 to 6 hours. Remove loins 1 hour before roasting. Pat lamb dry with paper towels. Heat butter in large skillet over medium heat. Add lamb loins and quickly brown on each side. Remove from pan and allow to cool. Place on shallow pan and roast at 375ºF for 15 to 24 minutes or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Cover lamb loin and let stand 10 minutes before slicing.
For Eggplant-Orange Puree: Slice eggplants in half lengthwise. Brush cut sides with oil and season with salt and pepper. Place in baking pan and roast at 375ºF for 1 hour; set aside.
Remove zest from oranges; set aside. Juice oranges. In small pan, combine juice and zest. Bring to a boil and simmer to reduce juice by two-thirds. Cool.
Scoop out cooled eggplant. In food processor, puree cooked eggplant and butter. Add orange juice, oil and sugar, process until smooth. Keep warm.
To serve: Place one-quarter of the eggplant puree in center of salad size plate. Slice lamb into 1/2-inch-thick slices and arrange on puree. Garnish with orange wedges and sprigs of thyme.
Recipe and image provided by the American Lamb Board