Lamb Loin w/ Roasted Sweet Potato & Blueberries
Makes 2 Servings
This recipe is not as sweet as it sounds: the sweet potatoes are roasted with herbs and mushrooms and the blueberries are macerated overnight with red wine vinegar. The resulting dish is a wonderful balance of sweet earthiness and delicate tang that perfectly complements lamb.
INGREDIENTS
- 1 Lamb Loin Fillet, trimmed of fat cap and silver skin
- Marinade:
- ½ cup Extra Virgin Olive Oil
- 10 Juniper Berries
- 1 Shallot, roughly chopped
- 1 cup Red Wine
- Macerated Blueberries:
- 1 lb Blueberries
- 1 cup Red Wine Vinegar
- ¼ cup Sugar
- 1 ½ tbsp Salt
- Roasted Sweet Potatoes:
- 1 Sweet Potato, peeled and sliced into ¼” rounds
- ½ lb Mushrooms, sliced (we used cremini)
- ½ cup Shelled Pumpkin Seeds (Pepitas)
- 12 Sprigs Thyme
- 3 Cloves of Garlic, crushed
- Olive Oil for roasting
- Salt and Freshly Ground Black Pepper to taste
- Austrian Pumpkin Seed Oil for finishing (optional)
DIRECTIONS
- Marinate the lamb loin:
1
Combine olive oil, juniper berries, and shallot in a saucepan and bring just to a simmer. Let cool completely, then combine with the red wine and lamb loin fillet and marinate (in a covered dish or zip-top bag with the air pushed out) in the fridge overnight. Remove lamb loin from the marinade and pat dry with paper towels or a clean kitchen towel, then place in vacuum bag and seal. If not using the sous vide method, simply remove the lamb from the marinade and pat dry just before cooking.
- Macerate the blueberries:
2
Whisk red wine vinegar, sugar, and salt together to dissolve, pour mixture over blueberries, cover, and let sit overnight in the fridge.
3
Preheat the oven to 400° F. Toss the sweet potato slices with olive oil, salt, pepper, crushed garlic cloves, and whole thyme sprigs. Lay the slices in a single layer on a baking sheet and roast until golden brown and tender, but not falling apart (about 30 minutes).
4
Toss the mushrooms with salt, pepper, and olive oil. Roast in the oven until slightly caramelized, but still retaining some moisture.
5
In a dry pan over medium-high heat, toast the pumpkin seeds until they are golden, aromatic, and just starting to make popping noises. Keep them moving in the pan to avoid burning. Set aside for garnish.
- Cook the lamb loins:
6
If using the sous vide method, set your water bath temperature to 115° F (for medium rare doneness) and cook the lamb loin for one hour. If you prefer your lamb cooked further, increase the water bath temperature—see our sous vide steaks temperature chart for suggestions.
After an hour, take the lamb loin out of the bath and the pouch. Pat it dry with a paper towel or clean kitchen towel and sear in heavy, oiled pan over high heat for 30 – 45 seconds on each side. Since it is already cooked to the perfect interior temperature, it only needs enough time to get a nice color on the outside. Rest, loosely covered, for ten minutes before slicing.
If you are not using the sous vide method, the lamb loin can be cooked in a heavy pan (we like cast iron) over medium-high heat for four to six minutes per side for medium rare. Rest for ten minutes before slicing.
After an hour, take the lamb loin out of the bath and the pouch. Pat it dry with a paper towel or clean kitchen towel and sear in heavy, oiled pan over high heat for 30 – 45 seconds on each side. Since it is already cooked to the perfect interior temperature, it only needs enough time to get a nice color on the outside. Rest, loosely covered, for ten minutes before slicing.
If you are not using the sous vide method, the lamb loin can be cooked in a heavy pan (we like cast iron) over medium-high heat for four to six minutes per side for medium rare. Rest for ten minutes before slicing.
7
Lay the sweet potato slices down on the plate, top with lamb slices, then mushrooms, macerated blueberries, and pumpkin seeds. Finish with a drizzle of roasted pumpkin seed oil.
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