Merino Loin Fillet Romesco

Lamb Loin Fillets w/ Romesco Sauce

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Lamb Loin Fillets w/ Romesco Sauce

Makes 4-6 Servings
wine WINE PAIRING
Garnacha

The delicate flavor of lamb pairs beautifully with roasted eggplant and romesco – a savory, nutty, Spanish-style sauce made from blended peppers, nuts & herbs.

Merino Loin Fillets w/ Romesco Sauce
INGREDIENTS
  • Roasted Eggplant:
  • 1 large Eggplant
  • 2-3 tbsp Extra Virgin Olive Oil
  • Salt & Pepper
  • Romesco Sauce:
  • 1 slice Crusty Bread
  • ¼ cup Almonds
  • ¼ cup Peeled Hazelnuts
  • 3 Garlic Cloves
  • 1-2 tsp Red Chile Flakes
  • 4 Roma Tomatoes
  • 1 tbsp Fresh Parsley leaves
  • 1 tsp Sweet Paprika
  • 2 Roasted Bell Peppers (jarred is fine)
  • ½ tsp Honey (we used Wild Heather Honey)
  • ¼ cup Sherry Vinegar
  • ½ Cup Extra Virgin Olive Oil
  • Butcher’s Twine

DIRECTIONS

1

Preheat your oven to 400˚F.
2

Roast the Eggplant:
Cut the top off the eggplant. Slice it lengthwise into ½”-3/4” slices, then dice those slices into cubes.

Toss the cubes with the olive oil, salt and pepper. Spread them out in a single layer on parchment paper on a sheet pan. Roast them in the oven for until lightly golden brown on the edges (20 minutes).
3

Remove the eggplant from the oven and reduce the heat to 375˚F.
4

Toast the almonds and hazelnuts in a dry frying pan until they smell nutty.
5

Lightly fry the bread in olive oil until golden and crispy.
6

Put the bread, toasted nuts, garlic cloves, sherry vinegar, tomatoes, parsley, paprika, bell pepper and chile flakes in a food processor or blender.

Blend them together, then continue to blend, while drizzling in the olive oil, until a sauce forms.
7

Trim the silver skin off the top of the loin fillets (how to remove silver skin).
8

Optional: To help give the fillets a more uniform shape (for more uniform cooking), tie a series of connected loops around each fillet using butcher’s twine (see video below) and draw the loops together to compact the meat.
9

Season the loin fillets with salt & pepper. Get an oiled, oven-safe frying pan or skillet hot over medium-high heat. Add the fillets to the pan and sear them on the bottom.
10

Once the bottom sides develop a golden brown crust, flip the fillets over and move the skillet to the oven. Roast them until they reach an internal temperature of 110˚F (for medium rare after the rest).
11

Remove the fillets from the oven and let them rest (covered) for ten minutes. Cut off the twine and slice them.
12

Spread some of the romesco sauce on each plate. Top the sauce with the eggplant, then top the eggplant with the sliced lamb. Garnish each plate with fresh mint leaves & serve.

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