Parmesan Crusted American Lamb Loin
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Recipe Provided By
Chef Edward Leonard, CMCServings
4
Ingredients
Lamb Loin:
- 1-1/2 pounds boneless American Lamb loin
- 2 tablespoons olive oil
- 2 sprigs rosemary, chopped
- 10 garlic cloves, sliced
- Salt and freshly ground pepper, to taste
- 2 tablespoons olive oil and butter
- 4 tablespoons butter
- 1/2 cup Panko bread crumbs
- 1 cup grated Parmigiano Reggiano
- 1 egg
Sauce:
- 1 shallot, small diced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2/3 cup tomato paste
- 4 cups lamb stock
- 3 tablespoons cold diced butter
Directions
Combine olive oil, rosemary, garlic, salt and pepper. Rub marinade over lamb loin and hold for 20 minutes. Heat a heavy-bottomed pan over medium-high heat until hot. Add olive oil and butter. Sear lamb on all sides.
Heat butter in a pan and add crumbs; sauté until light brown. Remove from heat; add cheese. Add egg and mix well. Coat the top of the loin with the cheese mixture; place on a rack and roast at 375°F until desired doneness. Let rest for 5 to 7 minutes; slice.
For Sauce: Add shallot, butter and olive oil to a small pot over medium heat. Stir until shallot begins to soften. Add tomato paste; cook for 2 to 3 minutes. Add lamb stock; whisk well. Simmer and reduce by one-third. Finish with butter and salt if needed.
Chef’s Recommendation: Serve Parmesan Crusted American Lamb Loin with polenta and your favorite vegetables.
