Roasted Lamb Loin With Fresh Sauerkraut Recipes

ROASTED LAMB LOIN WITH FRESH SAUERKRAUT

Steps:

• Preheat the oven to 400.
• Thoroughly dust the lamb with the ground fennel seeds.
• Heat the olive oil in an ovenproof saute pan.
• When the pan is hot, sear the lamb on all sides until brown.
• Transfer the pan to the oven and roast for 8 to 10 minutes, until medium-rare to medium.
• Meanwhile, place the cabbage, vinegar, seeds and sugar in a saucepan and bring to a simmer over medium heat.
• Cook for 8 to 10 minutes, or until the cabbage is tender.
• Place the sauerkraut in a mound in the center of each serving plate.
• Arrange 8 spears of asparagus around the sauerkraut on each plate.
• Slice each lamb loin and arrange the slices on top of the asparagus around the sauerkraut, and serve immediately.

ROASTED LAMB LOIN WITH GARLIC AND THYME

Steps:

• Boil water and add garlic cloves, cooking until very tender, 15 to 20 minutes. Rinse garlic under cold water for 30 seconds and set aside. Preheat oven to 450°F.
• In a mixing bowl, combine 6 cooked garlic cloves with olive oil. Mash together with a fork or whisk, adding thyme and salt and pepper to taste. Rub lamb with herb garlic mixture, coating completely and arrange loins on a baking sheet.
• Heat 2 TBSP olive oil in a large ovenproof sauté pan over high heat. Add the lamb loins and cook just until browned on each side, about three minutes. Place the sauté pan in the preheated oven and cook the meat until medium rare, about 8 minutes. Remove from oven; place lamb on cutting board and allow to rest.
• Warm the remaining TBSP olive oil in the sauté pan over high heat. Add the 10 remaining garlic cloves and sauté until lightly browned, 2 to 3 minutes. Add the wine and deglaze by stirring and scraping all sides of the sauté pan. Cook until the wine reduces by half. Add the stock and bring to a boil. Reduce heat and swirl in the butter and season with salt and pepper to taste.
• Cut the lamb loins into 3/4-inch-thick slices. Spoon the sauce evenly over the lamb. Scatter garlic around each plate.