| Garlic Grilled Colorado Lamb Loin |
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Garlic grilled Colorado lamb loin with charred tomato, rosemary salsa, crispy potato, braised fall greens Serves eight: Ingredients: 4 # cleaned lamb loin 8 cloves garlic 5 large ripe tomatoes (washed and cored) 1 medium onion (peeled and sliced) 2 sprigs rosemary Olive oil 2 cup chicken stock 8 medium russet potatoes (peeled) 1 bunch flat leaf parsley ½ cup tomato paste 2 bunched fall greens (cleaned) 1 # butter 1 cup ½ and ½ Preperation: Start by preheating oven to 400 degrees in a baking dish place onions, tomatoes, four garlic cloves drizzle with olive oil and season with salt and pepper and place in oven for 30 minutes tomatoes should be blistered when done next pick and chop rosemary set aside .Set up you meat grinder either a table top or on a kitchen aide, place tomato. Onion garlic, and tomato paste thought the meat grinder and catch the salsa in a saucepan next add chopped rosemary and a cup of chicken stock and then place on stove to warm. Season with salt and pepper and add 2 Tbls butter and set aside keep warm, next in a medium pot place four potatoes cut into thirds and add cold water to cover the potatoes and season with salt, and place on stove medium heat, Next chop remaining garlic and, ix with 4 Tbls olive oil and rub down the lamb with the garlic oil. Next melt remaining butter in a small sauce pan, then slice remaining potatoes with a mandolin thin place then on a parchment paper in group of four fanned out like a hand of cards and then brush with butter and season with salt and pepper place another piece of parchment on top and a another sheet pan place in oven at 350 and bake for 15 to 20 minute or until they are golden brown can be done a day a head, when the potatoes for mashed are cooked place n colander and drain water place in mixer with wire whip and a quarter pound of butter and mash up next add, a little half and half to hydrate and season with salt and pepper, keep them warm, next season lamb loin with salt and pepper and place on a hot grill and cook until medium rare and place on cutting board to rest next place a sauté pan on stove on high when hot add winter green and chicken tock and sauté until tender and season, to plate place a small amount of mashed potato in middle of plate, next ladle sauce around mashed potatoes , place some wilted greens onto of the mashed potatoes then slice out lamb and fan in over the greens then place potato crisp through green and in top mashed should stand up like a flag and enjoy.. |
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