Title: Loin of Lamb
Categories: Consuming, Passions
Yield: 1 servings

4 Racks young lamb; (4-rib)
8 Baby carrots; (peeled &
-trimmed)
8 Baby parsnips; (peeled &
-trimmed)
8 Baby turnips; (peeled &
-trimmed)
8 Spears of asparagus
160 ml Cabernet merlot
4 Red witlof quarters
1 Carrot; (peeled & cut for
; roasting mirepoix)
1 Celery stick; (washed & cut
-for
; roasting mirepoix)
1 Onion; (peeled & chopped
; for roasting
; mirepoix)
1/2 Head garlic; (chopped for
; roasting mirepoix)
150 ml Lamb stock
4 Sprigs rocket to garnish
70 g Unsalted butter
Salt
Peper; (ground white)
50 ml Vegetable oil

Season and sear lamb racks in a hot pan with 50ml vegetable oil.

Preheat oven to 220c, place seared racks on roasting tray with sauteed of
roasting vegetables.

Roast racks till "pink" - approximately 10-15 minutes, then remove from
oven and rest on a clean tray in a warm place.

Deglaze roasting tray and mirepoix of roasting vegetables with cabernet
merlot, reduce by half and add lamb stock, reduce by further half. Strain
reduction into a clean saucepan and remove to sauce consistency.

Place baby carrots, parsnips and turnips into a separate saucepan, cover
with cold salted water, bring to the boil and simmer until cooked but still
slightly crisp.

Heat 20g of butter in a skillet, add witlof and sear until browned. Please
note witlof requires minimal cooking as it should be eaten crisp.

Plunge asparagus into a pan of boiling salted water for 30 seconds and
refresh in iced water.

Converted by MC_Buster.

Per serving: 1015 Calories (kcal); 104g Total Fat; (89% calories from fat);
3g Protein; 24g Carbohydrate; 153mg Cholesterol; 64mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 20
1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.