Roasted Lamb Loin And Purple Potatoes Recipe

Name: Roasted Lamb Loin And Purple Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pine nut vinaigrette:; 1 cup pine nuts, toasted; 1 cup raisins; 1/4 cup Champagne vinegar; 1/4 cup olive oil; 1 tablespoon sugar or honey; For the lamb and potatoes, and assembly:; 4 lamb top sirloins; 4 large purple potatoes; 4 cups applewood chips; 2 tablespoons cumin seeds; 4 tablespoons garlic mayonnaise or aioli, store-bought or homemade; 1 cup pine nut raisin vinaigrette; Fresh mint, to garnish; Kosher salt and freshly-ground black pepper

Servings: persons

For the pine nut vinaigrette:
1 cup pine nuts, toasted
1 cup raisins
1/4 cup Champagne vinegar
1/4 cup olive oil
1 tablespoon sugar or honey
For the lamb and potatoes, and assembly:
4 lamb top sirloins
4 large purple potatoes
4 cups applewood chips
2 tablespoons cumin seeds
4 tablespoons garlic mayonnaise or aioli, store-bought or homemade
1 cup pine nut raisin vinaigrette
Fresh mint, to garnish
Kosher salt and freshly-ground black pepper

1
For the vinaigrette: In a small or medium saucepan over medium heat, combine all ingredients and heat on the stove for 5 minutes, whisking periodically. Leftover vinaigrette can be stored in the refrigerator for up to one month.
2
For the lamb and potatoes: Preheat the oven to 380u00b0F.
3
In a large roasting pan over medium heat, add the wood chips and cumin seeds. Season the potatoes with salt and freshly-ground pepper, and then place them in a steamer tray. Then, place the steamer tray on top of the wood chips and cover the whole thing with aluminum foil. Smoke for 30 minutes over medium heat. Check a potato for doneness after 20 minutes and continue cooking longer if necessary.
4
Season lamb with salt and sear in a hot pan for 1 minute on each side. Place in the oven on 380u00b0F for 7 minutes (for medium rare). After removing the lamb from the oven, allow it to rest for 2 minutes before slicing it against the grain.
5
Slice each smoked potato into 6 pieces (wedges or slices). Place a generous spoonful of garlic mayonnaise or aioli on the bottom of each dinner plate. Place the potatoes on top of the aioli. Top with serving of sliced lamb. Spoon the pine nut raisin vinaigrette around the outside of plate. Garnish with mint and serve immediately.

1180

kcal

Calories

Fat

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: For the pine nut vinaigrette:, 1 cup pine nuts, toasted, 1 cup raisins, 1/4 cup Champagne vinegar, and more.

Yes, Roasted Lamb Loin And Purple Potatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Lamb Loin And Purple Potatoes

How did you like this recipe?

Frequently Asked Questions