Roast Lamb Loin with Sweet Potato Parsnip Pancake

by Gavan on March 30, 2010

Lamb Loin with Parsnip Potato Pancake

Growing up in Ireland two things I always remember that go hand in hand are Easter and Lamb. My Mum would always cook a delicious leg of lamb with fresh rosemary from our garden, garlic & olive oil on Easter Sunday with all the usual sides of potatoes, parsnips, veg, gravy  and mint sauce. Man, I can taste it now! My folks were big into the family always having dinner together but even more so on the holidays like Christmas and Easter so I’ll always associate these days with my family. With Easter coming up this weekend I wanted to put my own spin on roast lamb and veggies. It’s not quite traditional but looks and tastes the business.

I put a little Mediterranean twist on this with a confit tomato and olive relish.

RECIPE:
Serves 4

1 1/2 lbs grass fed lamb loin (Get the rack bones for stock)
S&P
olive oil

Preheat oven to 400°F.

Preheat skillet on high for 1 minute. Season lamb generously with S&P on all sides. Drizzle olive oil in pan and sear lamb on all sides until browned, 1 minute per side approx. Pop on a foiled oven tray ready for the oven.
TIP: I tend to over-season my meat before searing as I find that a lot of the S&P comes off in the pan and the meat ends up being under seasoned when cooked.
TIP: When ready to cook always make sure your meat is at room temp. If refrigerated, remove and let sit at room temp for 30 minutes.

Cook lamb for 10-12 minutes or until internal temp. 120°F for medium rare.

Let lamb rest for 10 minutes before carving so the juices re-distribute back into the meat (and not all over your cutting board).

Potato Parsnip Pancake
2 cups raw sweet potato – grated
2 cups raw parsnip – grated
1/3 cup organic all-purpose flour
1 heaped tsp fresh thyme
2 whole organic eggs
1/4 tsp salt
1/2 tsp pepper
2 tbsp olive oil – for sauteing

Parsnip & Potato Pancakes

Combine all pancake ingredients together in mixing bowl. Preheat large non-stick sauté pan on medium heat. Once hot, drizzle olive oil in pan and place 1/2 cup of mixture in pan. Flatten gently to ¼” thickness. Once cooked, 4 minutes each side approx, drizzle some olive oil on each pancake before flipping over to ensure they don’t stick. This can be done ahead of time.
To re-heat, pop in preheated 375°F oven on foiled oven tray for 10 minutes to crisp.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.

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