linda@morganvalleylamb.com
Office: 435-864-4997
Cell: 435-864-7298
Jamie & Linda Gillmor
P.O. Box 517
Delta, UT 84624
Seared Morgan Valley Lamb Loin with Potato Gratin,
Baby Vegetables & Bush, Berry Jus
Makes 4 servings
One 18-20 ounce Morgan Valley Lamb Loin
SAUCE
3 shallots minced
2 sprigs thyme
2.5 ounces white wine (Riesling)
3 ounces blue berries (reserve some
berries for garnish)
3 ounces black berries (reserve some
berries for garnish)
3 ounces raspberries (reserve some
berries for garnish)
1/2 cup sugar
1 gallon chicken stock reduced to 3
cups
8 tablespoons butter
4 tablespoons olive oil
POTATO GRATIN
4 large russet potatoes, peeled,
sliced ¼ inch thick
4 ounces gruyere cheese, sliced thin
4 ounces heavy cream
3 garlic cloves, minced
1 sprig thyme
salt and freshly ground pepper to taste
BABY VEGETABLES
12 baby carrots, peeled
12 baby zucchini, stem trimmed
6 baby beets, peeled
1 sprig thyme
2 ounces white wine
2 ounces chicken jus
2 tablespoons confectioners sugar
2 ounces white wine
In a sauce pan over medium heat sauté the shallots with olive oil until golden brown. Add 1 sprig of thyme, bush berries, sugar and a pinch of salt. Cook until mixture becomes syrupy. Add reduced chicken stock and cook for 5 minutes. Remove from heat and blend with a hand mixer. Pass through chinois. Before serving add butter.
Slice peeled russet potatoes to ¼ inch thick. In a large bowl toss potatoes, garlic, thyme, and gruyere cheese. Salt and pepper to taste. Lubricate 9x9 inch baking pan with butter. Spread potato and cheese mixture evenly in pan. Add cream, be careful not to saturate. Bake at 400 degrees for 40 minutes until top is golden brown.
Slice peeled russet potatoes to ¼ inch thick. In a large bowl toss potatoes, garlic, thyme, and gruyere cheese. Salt and pepper to taste. Lubricate 9x9 inch baking pan with butter. Spread potato and cheese mixture evenly in pan. Add cream, be careful not to saturate. Bake at 400 degrees for 40 minutes until top is golden brown.
Peel baby carrots, blanch in boiling water for 20 seconds, place in ice bath. Sauté carrots with butter and confectioners sugar.
Trim tops of baby zucchini. Sauté with 2 tablespoons olive oil, sprig of thyme, salt and freshly ground pepper.
Peel baby beets, trim tops. Sauté with olive oil, salt and pepper. After sautéing remove beets from pan. Deglaze pan with 2 ounces white wine. When pan is deglazed return beets to pan adding 3 ounces chicken jus and 2 tablespoons of butter. Cook until beets are tender. Remove from pan, cut beets in half.
Heat heavy skillet to medium high heat. Add 4 tablespoons canola oil. Season both sides of lamb loin with salt and freshly ground pepper. Sear both sides of lamb for approximately 3 minutes or until brown. When both sides are seared place pan in a 400 degree oven for approximately 12 minutes. To reach desired temperature, insert a meat thermometer into the middle of the of the loin. 140 degrees equals a rare loin, 160 degrees for medium, and 170 for will done.
PLATE UP: Place a ring mold on top of the baked potato gratin. Push down on the ring mold and turn clockwise. You will be able to remove the ring mold with the potato gratin in place. Place in the center of the plate. Cut the loin diagonally in ½ inch slices. Arrange 3 to 4 slices atop the potato gratin. Looking at the plate as if it were a clock. Place one baby carrot at 12:00, 4:00 and 8:00. Do the same with the zucchini, crossing the carrot. Place half a beet next to each carrot zucchini cross. Ladle bush berry jus in between baby vegetables. Garnish jus with left over berries.
This recipe is shared by:
Chef Franck Peisell
Executive Chef at L’Avenue Bistro
1355 East 2100 South
Salt Lake City, Utah
801-485-4494