Lamb Loin Recipe

Cooking Directions

1. 1

   Prepare the Lamb

   Season the lamb loins with salt and black pepper. Heat olive oil in a grill pan over medium-high heat and sear the lamb on all sides until browned, about 4-5 minutes per side. Cook until desired doneness, about 10-12 minutes for medium-rare. Remove from heat and let rest.

2. 2

   Make the Parmesan Polenta Cake

   In a saucepan, bring chicken broth to a boil. Gradually whisk in the polenta and cook over low heat until thickened, about 20 minutes. Stir in grated Parmesan cheese and season with salt. Pour into a greased cake pan and let cool. Once cooled, cut into cakes and grill or pan-fry until golden brown on both sides.

3. 3

   Braised Fennel

   In a skillet, add sliced fennel and a splash of water. Cover and cook over low heat until tender, about 15 minutes. Season with salt and pepper.

4. 4

   Carrot Purée

   Boil chopped carrots in salted water until tender, about 15 minutes. Drain and blend with butter until smooth. Season with salt and pepper.

5. 5

   Sauté Chanterelle Mushrooms

   In a separate pan, sauté chanterelle mushrooms in a little olive oil until they are golden and tender, about 5 minutes. Season with salt and thyme.

6. 6

   Prepare Fig Balsamic Reduction

   In a small saucepan, combine fig balsamic vinegar and honey. Simmer over low heat until reduced by half and thickened, about 10 minutes.

7. 7

   Plate the Dish

   On each plate, place a slice of Parmesan polenta cake, topped with braised fennel, a generous spoon of carrot purée, sautéed chanterelle mushrooms, and sliced lamb loin drizzled with fig balsamic reduction.