FoodGirl and the kitchen

Lamb Loin with Mint Chimichurri Sauce

When I am not inventing new recipes in the kitchen, my favorite way to enjoy an evening is to get together with close friends and family over a warm meal. As most hosts will say, a lavish dinner is not an easy task to accomplish. The host must be organized, focused and gracious. Upon their arrival the guests stare in awe as the seemingly relaxed host puts the finishing touches with a sprinkle of this, a dab of that and refills everyone’s emptying glasses. Any host knows that to have a successful dinner party, one must have artillery of weapons at their side to prepare for this perfect evening. One of the most important weapons is THE recipe. The recipe that makes the host shine out like a star and leaves her guests salivating for more. Forget the chicken, forget the tenderloin… Ladies and gentlemen, I would like to present to you the star of our show… L A M B!

Many of my friends and clients are terrified of making lamb. The hefty per pound price tag will intimidate any food lover and make them question, if they are worthy of cooking such a beautiful cut of meat. The bottom line is – yes! You are worthy! And – no! It is not difficult to make! Today’s recipe is a one-pan roast that is a true crowd pleaser. The simplicity of this recipe truly allows the sweet gamey flavor of the lamb to come alive on the palette. The aromas that fill the kitchen will truly make anyone’s mouth water. And while that lamb is in the oven, you can even enjoy a delicious glass of wine… Go on! Do it, you deserve it!!!

INGREDIENTS:

1 lamb loin
2 pounds of red potatoes, washed and cut into 1-inch pieces
¼ cup of olive oil
¼ cup of mint, loosely packed
2 tablespoon of dill
3 garlic cloves
pinch (or more) of red pepper flakes
1 tablespoon of freshly squeezed lemon juice
water as needed
salt and pepper to taste

DIRECTIONS:

  1. In a food processor or blender, combine mint, dill, half of the olive oil, garlic, red pepper flakes, lemon juice, salt and pepper. If the mixture is a bit to “tight”, loosen it up with a bit of water.
  2. Preheat oven to 450-degrees.
  3. Line a baking sheet with a raised edge with foil. I actually prefer to do this in a foil pan. Much easier cleanup.
  4. Place the FROZEN lamb roast flat, side up on the baking sheet. Place cut up potatoes around the lamb roast and drizzle with remaining olive oil, salt and pepper.
  5. Roast for 30-35 minutes for medium rare. Toss the potatoes half way through cooking to ensure even browning.
  6. Remove pan from oven and place tenderloin on the cutting board. DO NOT CUT THE FILM. Let rest for 10 minutes.
  7. Toss the potatoes with half of the chimichurri sauce.
  8. Slice the lamb loin, drizzle with remaining sauce and… Enjoy!

For a step by step tutorial and more pictures go to www.girlandthekitchen.com

Mila Furman

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