Crusted Lamb Loin, Parsnip Puree, and Blackberry Shallot Sauce

Gabe Garcia Recipe By
  • Cooking and Prep: 1 h 10 m
  • Serves: 4
  • Contains:

Rack of lamb is a great dish for a special occasion. It can be served on or off the bone. Our dish will be using just the loin. To ensure that this special cut of meat is cooked to perfection the sous vide method will be used. The lamb will crusted in an herb onion mixture and served with a creamy parsnip puree and a flavorful blackberry shallot sauce.

Ingredients (26)

Lamb and Crust

Blackberry Shallot Sauce

Parsnip Puree

Start Cooking

Prepare the Lamb

  1. Ask your butcher to separate the loin from the rack. Save the bones for a stock or roast them for a snack. Set the sous vide to 132 degrees Fahrenheit. Season the loin with salt and pepper and place into a heavy zip-lock bag with a few slivers of garlic, a small piece of lemon peel, and a sprig of thyme and rosemary. Squeeze the air out of the bag and seal. Let it cook for one hour.

  2. Make the parsnip puree by peeling and slicing three cups of parsnips. Place them a pot with almond milk, bay leaf, thyme, and marjoram. Turn on the heat and simmer for 25 minutes or until a knife easily passes through the parsnips.

  3. To make the lamb crust, place fried onions, panko, and herbs into a food processor. Pulse until roughly combined. Set aside.

  4. Finish the puree by place the parsnips in a blender with a quarter cup of the cooking liquid, salt, and white pepper and puree until smooth. Extra cooking liquid might be needed to thin out the puree. Set aside.

  5. Remove the bag from the sous vide. Take out the lamb and pat dry. Heat a pan with one tablespoon of vegetable oil. Once the oil is hot, quickly brown the loin on all sides. Remember, the loin is already cooked, we are just browning the outside to impart extra flavor. Once done, set aside on a paper towel. Do not clean the pan.

  6. Bring the previously used pan to a medium-high heat. The brown spots in the pan will contribute to the sauce flavor. Add shallots and sweat until tender. Next, add blackberries and cook for one to two minutes. Deglaze with wine. Add agave, red wine vinegar, and beef stock. Bring to a simmer and reduce by half or until thick, then season with salt and pepper.

  7. To finish the lamb, brush it with a good Dijon mustard and roll it in the herbed bread crumbs. Slice into four equal portions and plate with the parsnip puree and blackberry shallot sauce.

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