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Garlic Lamb + Creamy Truffle Mashed Potatoes

Herb oil marinated lamb loins, seared and butter basted with tender whole roasted garlic. served with creamy black truffle mashed potatoes.

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WHAT’S GOING ON HERE

Lamb Loin

Lamb loin chops come from the saddle area of a lamb. Generally thick cut it has a T-shaped bone one side being loin muscle and the other is the tenderloin. The cut works well with high direct heat and eats like a buttery filet.

Herb oil Marinade

This marinade features a blend of dry white wine, oil and dry herbs like rosemary, oregano, thyme, Aleppo pepper, crushed red pepper flakes and garlic. The Aleppo pepper is a mild spiced pepper that adds a little bit of citrus and heat if you can find Aleppo sweet paprika works just as well.

Butter

Butter makes everything better, Butter adds alot of richness to the dish and fat. It’s featured in both the truffle mashed potatoes and the lamb. Basting the lamb in butter gives the lamb some richness and keeps it from drying. Softened room temperature butter is perfect for whipping creamy mashed potatoes

Yukon Gold Potato

Yukon golds are great for boiling, mashing and tossing. They are a pale yellow, small waxy potato, that features a thin paper like skin unlike a roasting potato. Simmered in salted water these potatoes need no extra prep. Yukon golds can go straight to mashing since they have super thin skin,

Black Truffle

Black truffles are a musky and earthy, They have a distinct flavor that works well with the creaminess of the mashed potatoes and nuttiness of the cheese. A little goes a long way so use them sparingly.

TIPS & TRICKS FOR THE BEST Garlic Lamb + Creamy Truffle Mashed Potatoes

 

Making the marinade

Lamb and oil go hand in hand. Adding oil to a marinade not only helps make the marinade more fluid but keeps the lamb juicy and from sticking to any pan. Since lamb loin works best with high direct heat its best to use a more neutral cooking oil then finishing the lamb with fruity oils like a classic olive.

cooking the lamb

cooking the lamb can be a little daunting because of the t bone that separate the lamb. you want to make sure the lamb is cooked, not overcooked but also not undercooked. to do that you want to remove the lamb 45 minutes prior to cooking. you don’t want to add cold lamb to a  hot pan or else it can toughen. for medium lamb you want to cook each side around 5-6 minutes for a nice pink warm center. allow the lamb to rest ten minutes prior to serving.

selecting the potato

yukon gold and red potatoes are often not peeled due to there size and the skin is alot thinner than a baking potato like a russet. the waxier the potato the thinner the skin. on the flip side since yukon golds are waxier they can be over mixed. to keep the potatoes from becoming waxy make sure the cream you add is warmed or room temperature, the butter is also softened at room temperature. adding cold ingredients to warm potatoes will throw off the color,  taste and texture.

SIMILAR INGREDIENTS TO

CRISPY FRIED PORK

COFFEE BRAISED RIBS W/ PEPPERCORN GRITS

SPICED RUBBED LAMB

ENJOY THIS RECIPE WITH

SPRING SALAD + CARROT & SAFFLOWER VINAIGRETTE

LEMON SUNFLOWER DRESSING

ITALIAN SAUSAGE & MUSHROOM RIGATONI

Garlic Lamb + Creamy Truffle Mashed Potatoes

Garlic Lamb + Creamy Truffle Mashed Potatoes
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INGREDIENTS

  • 3lb Lamb Loin
  • Salt
  • Black Pepper, fine
  • 1/4c Butter+ 1Tb Olive oil
  • 6 Garlic Cloves, peeled + whole or halved
  • 1-2tsp Crushed Red Pepper Flakes
  • Marinade
  • 1/4c Vegetable Oil
  • 2Tb Dry White Wine
  • 2tsp Garlic Powder
  • 1tsp Crushed Red Pepper Flakes
  • 1tsp Aleppo Pepper, ground
  • 1tsp Rosemary
  • 1tsp Oregano
  • 1tsp Thyme
  • TRUFFLED MASHED POTATO
  • 6 Yukon Gold Potatoes, halved
  • 8 Garlic Cloves
  • 1/4c Butter, softened
  • 1/2c Half and Half, warmed
  • 1tsp Black Truffle, minced
  • 2tsp Parmesan Cheese
  • Salt
  • Black Pepper

INSTRUCTIONS

  • MARINATING THE LAMB:
  • Combine all the ingredients listed under marinade.
  • Pour over the lamb then marinade for 12 hours to overnight.
  • COOKING THE LAMB
  • Once ready to cook. Remove the lamb from the fridge 45 minutes prior to cooking. Drain the marinade place the lamb in an even layer to season.
  • Heat a cast iron skillet over medium- high - high heat. Once the cast iron is ready add in a splash of cooking oil.
  • Season all sides generously with salt and pepper.
  • Cook each lamb loin for 5-6 minutes on the first side. Flip the lamb then add in butter and olive oil and whole garlic. Tilt the pan and baste the lamb with the butter. If the pan starts to pop, reduce the heat.
  • Once the lamb is cooked turn off the pan, remove the lamb from the pan, mash the garlic and add in the crushed red pepper flakes. Pour the garlic and peppers over the lamb, allow the lamb to rest for ten minutes and serve.
  • FOR MAKING THE POTATOES
  • Add the Yukon gold and garlic to a pan, cover with cold water. Season generously with salt.
  • Bring the potatoes to a boil then simmer for 30 minutes + till the potatoes are fork tender.
  • Drain the potatoes, add the milk to the pan. Then add the potatoes back in.
  • Add in butter, truffles and parmesan, then season with salt and pepper.
  • Taste the potatoes to adjust the seasoning. Serve with the rested lamb.
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