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| Ingredients: |
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2 pounds American Lamb
loin, trimmed of fat
2 cans Guinness beer (14.9
ounces each)
3/4 cup clover honey
2 tablespoons chopped
fresh thyme
1 tablespoon black
peppercorns
1 tablespoon olive oil
2 cups lamb or veal broth
prepared from demi glace*
4 tablespoons butter, cut
into chunks
salt, to taste
freshly ground black
pepper, to taste
4 ounces Chervil
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| Ingredients: |
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16 cipollini onions,
peeled
2 tablespoons olive oil
2 cups Guinness marinade
2 cups chicken stock
2 tablespoons butter
1 tablespoon clover honey
salt, to taste
freshly ground black
pepper, to taste
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| Ingredients: |
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4 to 5 large size
"A" Yukon Gold potatoes
3 tablespoons unsalted
butter
salt, to taste
freshly ground black
pepper, to taste
2 tablespoons chopped
fresh Italian parsely
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Nutrition information
per serving, 1435 calories; 72 g protein; 133 g carbohydrate; 63 g fat;
2724 mg sodium; 266 mg cholesterol; 16 mg niacin; 0.46 mg vitamin B6;
4 mcg vitamin B12; 7 mg iron; 10 mg zinc. |
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| Directions: |
Combine
beer, honey, thyme and peppercorns in saucepan. Warm over medium-low
heat, stirring, until honey dissolves; chill. Reserve 2 cups
marinade for cipollini onions; pour remaining chilled marinade over
lamb loin in plastic bag or dish. Tie bag or cover dish and
refrigerate 2 to 4 hours. Prepare braised Cipollini Onions and Yukon
Gold potatoes (follow recipe directions). Remove lamb from marinade;
reserving marinade. Brown lamb in large, hot saut頰an in olive
oil on both sides; place in shallow roasting pan. Place in hot 400
degrees F oven and cook until desired doneness, about 16 to 18
minutes for medium-rare. Let stand 10 minutes before carving.
Meanwhile, pour marinade into a medium saucepan and cook over
medium-high heat until reduced to about 1-1/4 cups. Add the lamb
broth and heat through; add butter, stirring until melted and season
with salt and pepper to taste; keep warm.
*Lamb or veal demi glace may be purchased at www.clubsauce.com or at
Whole Foods Market. Prepare according to package directions.
Sear onions in olive oil in large hot saut頰an, stirring,
until nicely browned on both sides. Remove onions to a covered
heatproof dish. Pour off excess oil and deglaze the saut頰an
with reserved 2 cups of Guinness marinade; cook over medium-high
heat until reduced by half to 1 cup. Add chicken stock and bring to
a boil; pour over onions in a baking dish. Cover and bake in 400
degrees F oven until onions are tender, about 30 minutes. Remove
onions from juice and keep warm. Reserve juice for lamb sauce. Just
before serving, melt butter and honey in large saut頰an, add
onions and cook over medium-high heat until nicely glazed; season
with salt and pepper.
Dice potatoes into neat 3/4 X 3/4-inch squares. Melt butter in large
saut頰an; add potatoes and cook over medium-high heat, tossing
gently, until browned lightly on all sides (this may be done in two
batches, using half the butter for each batch). Spread potatoes onto
a 15 X 10 X 1-inch pan and bake in 400 degrees F oven until done,
about 10 minutes. Keep warm and toss with chopped Italian parsley
just before plating.
To serve: Divide potatoes evenly among 4 warm plates. Carve
lamb loin and fan over potatoes; top with onions. Drizzle sauce all
around the plate and garnish with chervil. Serve remaining sauce on
the side. |
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