Lamb Loin Recipe
Olive polenta crust, blueberry rosemary gastrique, romanesco cauliflower
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Ingredients
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Lamb Loin
Olive Polenta Crust
Blueberry Rosemary Gastrique
Romanesco Cauliflower
Method
Preparing the Lamb Loin
- 1
- 2
Roasting the Lamb
Transfer the skillet to the preheated oven and roast for about 20-25 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare. Remove from the oven and let it rest for 10 minutes before slicing.
Making Olive Polenta Crust
- 3
Cooking the Polenta
In a large pot, bring the water to a boil. Slowly whisk in the polenta and reduce the heat to low. Cook for about 20-25 minutes, stirring frequently, until thickened.
- 4
Finishing the Polenta
Stir in olive oil, grated Parmesan, salt, and black pepper. Spread the polenta into a greased baking dish and let it cool until set.
- 5
Baking the Crust
Preheat your oven to 220°C (425°F). Cut the set polenta into slices and place them on a baking sheet. Bake for about 15-20 minutes, or until golden and crispy.
Preparing Blueberry Rosemary Gastrique
- 6
Cooking the Gastrique
In a saucepan, combine blueberries, sugar, and red wine vinegar. Cook over medium heat until the blueberries break down and the mixture thickens, about 10-15 minutes.
- 7
Finishing the Gastrique
Add chopped fresh rosemary and simmer for an additional 5 minutes. Strain the mixture through a fine sieve to remove solids. Set aside.
Cooking Romanesco Cauliflower
- 8
Preparing the Romanesco
Cut the romanesco cauliflower into florets. Toss with olive oil, salt, and black pepper.
- 9
Roasting the Romanesco
Spread florets on a baking sheet and roast in the oven at 200°C (400°F) for about 20 minutes, or until tender and slightly charred.