Sumac-Crusted Lamb Loin with Cauliflower Puree & Minty Peas
D'Artagnan | 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.
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
- Preheat oven to 350 degrees F.
- Brush lamb loins with olive oil, season with salt and rub with sumac. Set aside.
- 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.
- 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.
- 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.
- Slice lamb and serve alongside cauliflower puree and minted peas.