American Spring Lamb Loin
Spending a good portion of my adult life in Northern California I remember the days of spring, the green hillsides and the lamb grazing in the field. I had an opportunity to enjoy many dishes of lamb in restaurants and homes over the years. One of my grape farmers prepared this dish for me and I quickly made my notes and prepared it many time for family and friends since.
Ingredients
- 12 oz lamb loin
- 4 Savoy cabbage leaves, large
- 4 small potatoes
- 8 baby carrots
- 3 oz turnips, diced
- 1 oz celery. Diced
- 1½oz leeks, diced
- 12 oz beef consommé
- 1 sprig fresh thyme
For Condiments:
- 2 oz Dijon mustard
- 2 oz cornichons
- 2 oz onions
Instructions
- Blanch cabbage leaves briefly in boiling water.
- Butterfly lamb loin and pound slightly. Roll Savoy cabbage and lamb loin in cheese cloth and tie securely.
- Boil potatoes, heat up beef consommé and add remaining vegetables. Bring to boil and add lamb. Let simmer for 10-12 minutes, or until medium rare.
- Place vegetables and broth in bowl and arrange sliced lamb loin on top.
- Serve with condiments.