A delicious pairing of lamb loin, onion purée, truffle oil and gremolata.
Great served with sprouting broccoli, this is an impressive dish to share with friends!
Lamb Loin, Onion, Truffle and Herbs
For the Lamb: 2 Boneless Lamb Loins, 25g Unsalted Butter, 1 Rosemary Sprig, 1 Thyme Sprig, Cracked Black Pepper, Sea Salt
For the Onion Purée: 2 Large Onions, 50g Unsalted Butter, 175ml Double Cream, 4 Rosemary Sprigs, Sea Salt
For the Gremolata: 25g Dried Breadcrumbs, 1tbsp Chopped Tarragon, 1tbsp Chopped Parsley, 1tsp Chopped Basil, 1tsp Chopped Lemon Rind, 4tbsp Extra Virgin Olive Oil
To Garnish: Steamed and Buttered Broccoli, Sea Salt Flakes, White Truffle Oil
1) Prepare the onion purée by sweating the onion in the butter with the rosemary in a saucepan over a low heat for 30 minutes (don’t allow to colour). Add the double cream and boil for 2 minutes. Remove the rosemary and transfer the mixture to a blender. Blend until smooth and pass through a sieve into a clean pan. Season with salt to taste. Set aside.
2) Prepare the gremolata by combining all of the ingredients except the olive oil in a small bowl. Combine with the olive oil just before serving.
3) Cook the lamb sous vide at 59/60C with the thyme and rosemary for 1 hour before flash frying in the butter. Alternatively season and cook the lamb in the butter, thyme and rosemary in a large frying pan over a high heat for around 5 minutes each side or until cooked to your liking. Allow the lamb to rest for 10 minutes before carving.
4) Serve the lamb with some warmed onion purée, gremolata, steamed and buttered broccoli and a few drops of truffle oil. Garnish with sea salt flakes.