Lamb Tenderloin and Garlic Potato Cakes Recipe

Name: Lamb Tenderloin and Garlic Potato Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 lb) racks of lamb, bones removed (lamb tenderloin); sea salt, to taste; pepper, to taste; ½ teaspoon olive oil; 1 potato, peeled, washed and grated (1/2 lb); 14 onion, washed and grated; 1 teaspoon flour; 1 garlic cloves, chopped or ⅛ teaspoon garlic powder; 1 egg; 2 tablespoons heavy cream; 1 teaspoon parsley, chopped; ½ teaspoon sea salt; pepper, to taste; ½ tablespoon butter or ½ tablespoon olive oil; lamb bone; 13 onion, peeled & sliced; 13 carrot, peeled & sliced; 1 teaspoon flour; ½ cup water; ¼ cup white wine or ¼ cup port wine; 1 bunch fresh thyme; 2 teaspoons butter; sea salt, to taste; pepper, to taste

Servings: persons

1 (2 lb) racks of lamb, bones removed (lamb tenderloin)
sea salt, to taste
pepper, to taste
½ teaspoon olive oil
1 potato, peeled, washed and grated (1/2 lb)
14 onion, washed and grated
1 teaspoon flour
1 garlic cloves, chopped or ⅛ teaspoon garlic powder
1 egg
2 tablespoons heavy cream
1 teaspoon parsley, chopped
½ teaspoon sea salt
pepper, to taste
½ tablespoon butter or ½ tablespoon olive oil
lamb bone
13 onion, peeled & sliced
13 carrot, peeled & sliced
1 teaspoon flour
½ cup water
¼ cup white wine or ¼ cup port wine
1 bunch fresh thyme
2 teaspoons butter
sea salt, to taste
pepper, to taste

1
Preheat oven to 500F.
2
Season lamb with salt and pepper.
3
Heat oil over medium heat.
4
Sear lamb in oil on both sides.
5
Place in a small roasting pan and roast for 8-10 minutes (this cut is best served rare to medium-rare).
6
Mix grated potato and onion together; rinse mixture under slowly running cold water about 5 minutes.
7
Press to remove water.
8
Add flour, garlic, egg, cream, parsley, salt, and pepper.
9
Form one cake per person (to the size of the saute pan); saute in oil on both sides.
10
Set aside, but keep warm.
11
Saute lamb bones until golden brown.
12
Add onion and carrot to pan.
13
Turn heat down to low and cook for 5-10 minutes.
14
Add flour; cook 4-5 minutes, stirring constantly.
15
Add water, wine, thyme, and bay leaf; cook 15-20 minutes (sauce should be thick and golden in color).
16
Strain sauce, discarding solids.
17
Whip butter into sauce.
18
Season to taste.
19
For pretty presentation, slice lamb thin and place on plates in circular forms, drizzle sauce around the lamb and serve the potato cakes on the side.
20
Serve hot.

670

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 (2 lb) racks of lamb, bones removed (lamb tenderloin), sea salt, to taste, pepper, to taste, ½ teaspoon olive oil, and more.

Yes, Lamb Tenderloin and Garlic Potato Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lamb Tenderloin and Garlic Potato Cakes

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