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1
Preheat oven to 375 degrees F.
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2
Roast the potatoes on a flat sheet pan until almost cooked through, approximately 20 minutes.
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3
Allow the potatoes to cool at room temperature for 20 minutes, or until they can be easily handled.
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4
With a paring knife, remove the skins of the potatoes without cutting into the potato itself.
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5
Place the peeled potatoes into a bowl.
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6
Combine the oil and rosemary.
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7
Place half of the mixture into the bowl of potatoes and toss.
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8
Season with salt and pepper.
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9
Return the potatoes to the sheet pan.
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10
Rub the lamb with the remaining half of the oil and rosemary mixture.
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11
Season with salt and pepper.
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12
In a heated saute pan, or on a hot grill, sear the loins on all sides.
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13
Place the potatoes and lamb in the preheated oven (on separate pans).
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14
Combine seasoned rice wine vinegar and minced shallots in a small bowl.
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15
When internal temperature of the lamb is 120 degrees, remove the lamb and let it rest for about 5 to 7 minutes.
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16
When lamb has rested, the potatoes will be ready.
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17
Toss them in the oil in which they were cooked to prevent dryness and ensure even seasoning.
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18
Pour the juices from the lamb into the bowl containing the shallots and vinegar.
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19
Season with salt and pepper.
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20
While constantly whisking, slowly pour in 1/4 cup of olive oil.
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21
To present, arrange the potatoes on plate, slightly off center.
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22
Use vegetables of your choice and place next to potatoes.
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23
Slice lamb into 4 equal-sized pieces.
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24
Fan the pieces using the bone for height in presentation.
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25
Drizzle with vinaigrette.
