MLA Roasted loin of lamb with thick cut fries and wild mushrooms
- Prep time 20Min
- Cook time 50Min
- Technique Roast
- Meat Lamb
- Cut Loin
- Serves 6
Roasted loin of lamb with thick cut fries and wild mushrooms
Ingredients
2 2-pound Australian short loin, boned and
rolled
2 tablespoons olive oil
2 ounces butter
1 pound mushrooms, field and wild mixture,
wiped
2 tablespoons parsley, chopped
9 large Nicola potatoes, peeled and cut into large chips
1 tablespoon rosemary leaves, finely chopped
cracked black pepper, to taste
sea salt, to taste
¼ cup seeded, prepared mustard
¼ cup horseradish cream
To Serve:
Spicy arugula salad
Method
Preheat oven to 325°F.
Season lamb with salt and pepper, and drizzle with olive oil. Roast lamb in
preheated oven, 20-30 minutes per pound. Remove from oven and allow to rest
prior to serving.
Prepare mushrooms and potatoes while lamb is roasting. On stovetop, melt butter
and add mushrooms to the pan. Cook over medium heat for 6-8 minutes until
mushrooms are browned and soft. Add parsley.
Blanch the potato chips in a pot of boiling water for 2 minutes. Remove chips
and dry with paper towel. Just before serving, deep fry chips on stovetop until
golden, then dust with rosemary, black pepper and salt.
Serve Lamb in thick medallions with chips and mushrooms. Serve with mustard and
horseradish on the side. Accompany with spicy arugula salad
Note:
To save time, lamb may be cut into thick steaks then pan
fried and finished in the oven to the desired doneness.
