Recipe provided by | Chef Edward Leonard
Servings: 4
INGREDIENTS
Lamb Loin
1-1/2 pounds boneless American Lamb loin
2 tablespoons olive oil
2 sprigs rosemary, chopped
10 garlic cloves, sliced
Salt and freshly ground pepper to taste
2 tablespoons olive oil and butter
4 tablespoons butter
1/2 cup panko bread crumbs
1 cup grated Parmigiano Reggiano
1 egg
Sauce
1 shallot, small diced
2 tablespoons butter
1 tablespoon olive oil
2/3 cup tomato paste
4 cups lamb stock
3 tablespoons cold diced butter
DIRECTIONS
METHOD:
Combine olive oil, rosemary, garlic, salt and pepper. Rub marinade over lamb loin and hold for 20 minutes. Heat a heavy-bottomed pan over medium-high heat until hot. Add olive oil and butter. Sear lamb on all sides.
Heat butter in a pan and add crumbs; sauté until light brown. Remove from heat;
add cheese. Add egg and mix well. Coat the top of the loin with the cheese mixture; place on a rack and roast at 375°F until desired doneness. Let rest for 5 to 7 minutes; slice.
For Sauce: Add shallot, butter and olive oil to a small pot over medium heat. Stir
until shallot begins to soften. Add tomato paste; cook for 2 to 3 minutes. Add
lamb stock; whisk well. Simmer and reduce by one-third. Finish with butter and
salt if needed.
Chef’s Recommendation: Serve Parmesan Crusted American Lamb Loin with polenta and your favorite vegetables.
Recipe and image provided by the American Lamb Board