Herb oil marinated lamb loins, seared and butter basted with tender whole roasted garlic. served with creamy black truffle mashed potatoes.
WHAT’S GOING ON HERE
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 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 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.
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