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Sumac-Crusted Lamb Loin with Cauliflower Puree & Minty Peas

D'Artagnan chef bio | Yield: 4
In this easy recipe, lamb loin is rubbed with tart sumac and roasted. Paired with creamy cauliflower puree and snap peas, it's perfect for company.
Sumac Lamb Loin with Cauliflower Puree & Minty Peas Recipe | D'Artagnan

Ingredients

  • 2 boneless lamb loins
  • 2 tbsp olive oil
  • 2 tbsp ground sumac
  • 1 tsp salt, plus additional to taste
  • ¼ cup tawny Port
  • ½ cup veal demi-glace
  • 1 head cauliflower, roughly chopped
  • 2 cups chicken stock
  • 4 tablespoons butter, divided use
  • 3 good handfuls fresh sugar snap peas
  • 10 mint leaves, chiffonade

Preparation

  1. Preheat oven to 350 degrees F.
  2. Brush lamb loins with olive oil, season with salt and rub with sumac. Set aside.
  3. Make the cauliflower puree. To a medium pot, add cauliflower and chicken stock. Bring to a simmer over medium-high heat and cook until cauliflower is quite soft and ½ of the chicken stock has evaporated. Carefully pour mixture into a high-speed blender, add 2 tablespoons butter and puree until smooth. (You can also use a stick blender and puree directly in the pan.) Season with salt & pepper to taste. Keep warm.
  4. Heat a large skillet with olive oil. When hot, add lamb loins. Sear on both sides until browned then transfer into the preheated oven for 8-10 minutes for medium rare. Remove the lamb from oven and allow to rest on a cutting board. Pour off any oil from the skillet then place over medium flame. Deglaze the pan with tawny Port, scraping up any browned bits. Add demi-glace. Simmer until sauce thickens then whisk in 1 tablespoon of butter.
  5. To finish, heat a medium sauté pan with the remaining 1 tablespoon butter. Add the sugar snap peas and saute until tender crisp, about 2 minutes. Fold in the chopped mint and season with salt and pepper.
  6. Slice lamb and serve alongside cauliflower puree and minted peas.

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