Lamb Loin, Onion, Truffle and Herbs

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!

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Lamb Loin, Onion, Truffle and Herbs
Serves 4

Ingredients:

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

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Method:

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.

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Enjoy!

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Lamb Leg, Gremolata, Olive Oil Mash

Separating a leg of lamb into individual muscles is a great alternative to cooking with lamb loin.

Get your butcher to seam bone a whole leg of lamb for you and, if serving 4, reserve the topside, silverside and salmon cut silverside for this dish. You can dice the remaining muscles for a delicious casserole or curry. If serving 6 or more all muscles may be used.

I cooked the lamb sous vide at 61C for 1 1/2 hours before searing in a hot pan with thyme, butter and garlic. However, similar results can be obtained by searing and transferring to the oven to finish cooking.

The lamb is served with a zingy gremolata, olive oil mashed potato, braised peas and broad beans and a little lamb jus. I detail the recipes for the olive oil mash and gremolata below, which would also pair well with a roast leg of lamb for Sunday lunch!

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Lamb Leg, Gremolata, Olive Oil Mash
Serves 4

Ingredients:

For the Olive Oil Mash: 1kg Charlotte Potatoes, 100ml Olive Oil, Sea Salt, Freshly Grated Nutmeg, Black Pepper

For the Gremolata: 50g Fresh Breadcrumbs, Zest 1/2 Lemon, 2 tbsp Olive Oil, Large Handful of Chopped Mixed Fresh Herbs: Parsley, Tarragon, Mint, Dill

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Method:

1) To make the mash: Oven roast the potatoes in their skins for 1 hour at 180C. Allow to cool slightly then remove the skins. Pass the potatoes through a ricer into a large pan. Over a low heat slowly beat the olive oil into the potato to taste. Season with a little salt, grated nutmeg and black pepper. Set aside and reheat over a low heat when ready to serve.

2) For the gremolata: Toss the breadcrumbs in the olive oil and transfer to an oven at 140C to dry for around 45 minutes. Remove and allow to cool. Once cooled combine with the lemon zest and fresh herbs and season with a little salt to taste.

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Serve the olive oil mash and gremolata with the lamb leg and braised peas. Enjoy!