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Restaurants›Mercantile Dining and Provision›Colorado Lam Loin* Recipe

Colorado Lam Loin* Recipe

Inspired by Mercantile Dining and Provision

Time1h 30m

Serves4

Nolands Ranch cherries, Harukei turnip cream, new potatoes, mizuna, cherry lamb jus

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Ingredients

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Lamb Loin

2 lbs Colorado lamb loin

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Nolands Ranch Cherry Sauce

1 cup Nolands Ranch cherries, pitted and halved

2 tbs Honey

1 tbs Aged balsamic vinegar

1 tsp Thyme, fresh

Harukei Turnip Cream

1 cup Harukei turnips, peeled and chopped

1 cup Heavy cream

2 tbs Butter

1 tsp Celtic sea salt

New Potatoes

1 lb New potatoes, halved

1 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

Mizuna Salad

2 cups Mizuna greens

1 tbs olive oil

1 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

Method

Preparing the Lamb

1

Season the Lamb

Preheat your oven to 400°F (200°C). Season the Colorado lamb loin with salt and black pepper.

2

Sear the Lamb

In a skillet, heat olive oil over medium-high heat. Sear the lamb loin on all sides until browned, about 4-5 minutes.

3

Roast the Lamb

Transfer the lamb to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Remove and let rest.

Making the Cherry Sauce

4

Prepare the Sauce

In a saucepan, combine the pitted cherries, red wine, honey, balsamic vinegar, and thyme. Simmer over medium heat until reduced by half and thickened, about 15 minutes.

Making the Turnip Cream

5

Cook the Turnips

In a pot, boil Harukei turnips in salted water until tender, about 15 minutes. Drain and return to pot.

6

Blend the Cream

Add heavy cream and butter to the turnips. Blend until smooth and creamy. Season with salt to taste.

Cooking the New Potatoes

7

Roast the Potatoes

In a bowl, toss halved new potatoes with olive oil, salt, and black pepper. Spread on a baking sheet and roast in the oven for 20-25 minutes, until golden and crispy.

Preparing the Mizuna Salad

8

Mix the Salad

In a bowl, combine mizuna greens, olive oil, lemon juice, and salt. Toss gently to coat.

Plating the Dish

9

Serve

Slice the lamb loin and plate with turnip cream, roasted new potatoes, and mizuna salad. Drizzle with cherry sauce and enjoy!