Parmesan Crusted American Lamb Loin - Featured Recipe - CookingDistrict.com
Featured Recipes

Parmesan Crusted American Lamb Loin

Categories: Lamb
Portions:
4
Step 1
1 1/2 lb boneless american lamb loin
2 tbsp olive oil
2 sprig rosemary • chopped
10 clove garlic • sliced
salt to taste
freshly ground pepper to taste
Combine olive oil, rosemary, garlic, salt and pepper. Rub marinade over lamb loin and hold for 20 minutes.
Step 2
1 tbsp olive oil
1 tbsp butter
Heat a heavy-bottomed pan over medium-high heat until hot. Add olive oil and butter. Sear lamb on all sides.
Step 3
4 tbsp butter
1/2 cup panko bread crumbs
1 cup parmigiano reggiano • grated
1 egg
Heat butter in a pan and add crumbs; sauté until light brown. Remove from heat; add cheese. Add egg and mix well. Coat the top of the loin with the cheese mixture; place on a rack and roast at 375° F until desired doneness. Let rest for 5 to 7 minutes and slice.
Step 4
1 shallot • diced small
2 tbsp butter
1 tbsp olive oil
2/3 cup tomato paste
4 cup lamb stock
3 tbsp butter • cold, diced
For sauce, add shallot, butter and olive oil to a small pot over medium heat. Stir until shallot begins to soften. Add tomato paste and cook for 2 to 3 minutes. Add lamb stock; whisk well. Simmer and reduce by one-third. Finish with butter and salt if needed. Chef ’s recommendation: Serve American Lamb loin with polenta and your favorite vegetables.
Notes

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