Parmesan Crusted American Lamb Loin - Featured Recipe -
Featured Recipes

Parmesan Crusted American Lamb Loin

Categories: Lamb
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.


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