Loin Of Lamb With Gremolada Inn At Little Washington Recipes
LOIN OF LAMB WITH GREMOLADA (INN AT LITTLE WASHINGTON)
Provided by Marian Burros
Categories dinner, main course
Time 42m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine 2 cups olive oil with 2 teaspoons chopped garlic, bay leaves, peppercorns and rosemary. Marinate lamb in mixture for several hours or overnight in refrigerator.
- Cook onions in remaining 2 tablespoons olive oil until translucent. Add turnips and cook about 5 minutes. Add water and salt and simmer 10 minutes. Add tomatoes, reduce mixture slightly and pass through fine-mesh strainer. To thicken slightly, stir some of the solids that remain in the strainer back into liquid. Thickness of sauce will be determined by amount of solids added to it. If made ahead, reheat.
- To make gremolada, finely mince parsley, lemon zest and garlic and combine.
- To cook, remove lamb from marinade and sear on all sides in hot, heavy skillet until cooked to desired doneness.
- Meanwhile, reheat sauce.
- Slice lamb into 1/4-inch thick medallions, arranged in a circle. Spoon sauce over and sprinkle with gremolada.
Nutrition Facts : @context http, Calories 1274, UnsaturatedFat 106 grams, Carbohydrate 11 grams, Fat 135 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 25 grams, Sodium 992 milligrams, Sugar 4 grams
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- Preheat the oven to 400°. Rub 1/2 tablespoon of the olive oil all over the lamb and season with salt and pepper. In a medium roasting pan, heat the remaining 2 tablespoons of olive oil. Add the onions, carrots, celery, leek, thyme, parsley sprigs, head of garlic and bay leaf. Cook over moderate heat, stirring occasionally, until the vegetables have softened, about 10 minutes. Add the water and wine and bring to a boil.
- Set the lamb on the vegetables, fat side up, and put the roasting pan in the oven. Reduce the oven temperature to 325° and roast the lamb for about 3 hours, turning it twice to brown the exposed sides. The lamb should be very tender.
- Transfer the lamb to a carving board, cover loosely with foil and let rest for 10 minutes. Strain the pan juices into a medium saucepan, pressing on the solids to extract as much liquid as possible. Skim the fat from the surface and boil the juices over high heat until reduced by half, about 8 minutes. Season with salt and pepper.
- Finely chop the lemon zest with the chopped parsley and the garlic clove, then transfer this gremolata to a small bowl. Thickly slice the lamb and transfer it to a platter. Sprinkle the gremolata over the lamb and serve with the pan juices.
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