A delicious combination. Lamb Loin is served with charred scallions, gremolata, a port and barley jus and Crowdie cheese blended with heather honey.
The recipe for Gremolata is taken from my recipe for Lamb Leg and Gremolata. Great served with roasted new potatoes mixed with caramelised onions.
Lamb Loin, Barley, Herbs
For the Sauce: 50g Barley, 150ml Port, 500ml Vegetable Stock, Reserved Lamb Juices, Sea Salt, Cracked Black Pepper
For the Lamb and Accompaniments: 2 Lamb Cannons (From the Single Loin), 8 Scallions (Washed and Trimmed), Prepared Gremolata, 75g Crowdie Cheese (Or Similar Soft Curd Cheese), 1tsp Heather Honey, Sea Salt, Cracked Black Pepper
1) Make the sauce. Wash the barley through twice and place in a small saucepan over a medium heat. Bring to the boil and simmer for 1 hour or until tender. Drain from the cooking liquid and reserve the liquid. Place the port in a small saucepan over a high heat and reduce to a syrup. Add the barley and reserved cooking liquor. Bring to a simmer and reduce by half. Set aside.
2) Prepare the Crowdie by mixing with the heather honey and setting aside.
3) Season the lamb and cook sous vide at 60c for 1 hour before pan searing or pan sear then oven roast until cooked to your liking. Allow the lamb to rest for at least 10 minutes before serving.
4) Whilst the lamb is resting pour the resting juice into the sauce, reheat and season to taste, stirring well to combine. Char the scallions over a high heat in the same pan as you seared the lamb for 2 minutes each side or until tender and well coloured.
5) Slice the lamb and serve with the Crowdie, charred scallions, barley sauce and a good sprinkling of the prepared gremolata.