December 20, 2007

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Pan-Roasted Lamb Loin with Goat Cheese Bread Pudding, Beets Three Ways, and Asparagus

• Pan-Roasted Lamb Loin (strip loin and tenderloin, bone-in, salted, seared, roasted, rested, rare)
  
• Sweetened Beet Sauce with Rosemary (reduction of beet cooking juice with lamb stock, rosemary, sugar, xanthan gum)
  
• Savory Goat Cheese and Pecan Bread Pudding
  
• Mint beet cubes (gelled with 1% agar) topped with toasted croutons
  
• Roasted Beet (with full-size beets instead of baby beets--they take about twice as long)
  
• Sauteed asparagus (blanched, dried, cooled, then sauteed on high heat in brown butter)
  

The pictures also show a Frenched rib chop. When I brought home the whole loin, the butcher had left a single rib chop on the end, so I sauteed that and propped it up on the roasted beet as an extra treat for me. After all, it was my birthday (really).

Great meal. Delicious, juicy, tender, rare lamb, and it went well with the sauce, and with the bread pudding, and (to a lesser weirder extent) with the mint beet cubes. If I had it to do over again, I'd skip the ironical usage of mint and make the cubes beet and basil, then put a dab of goat cheese between the cube and the crouton! But overall, this was really delicious, and I'm happy that everything turned out so well.

Posted by Barzelay at December 20, 2007 12:40 AM | Comments (2) | Food Additives, Meat

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