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