PEPPER CRUSTED LAMB LOIN, BABY ARUGULA, ROASTED PINE NUT POLENTA AND WHITE TRUFFLE TOMATO DEMI
Provided by Food Network
Categories main-dish
Time P1DT12h30m
Yield Yield: 4 servings
Number Of Ingredients 25
Steps:
- Preheat oven to 450 degrees F. Marinate lamb for several hours in the olive oil, rosemary and garlic. Heat an ovenproof saute pan over medium high heat until hot. Add 1 tablespoon of the olive oil from the marinade. Sear the meat on all sides. Cook until just shy of medium rare with an internal temperature of 107 degrees F.
- To make the sauce, add shallots to a small pot over medium heat with the white truffle oil. Stir until shallots begin to brown. Add tomato juice and reduce by half. Add lamb stock and reduce by 1/2. Lamb stock: Preheat oven to 450 degrees F. Put trimmings and meat in a shallow roasting pan and roast for 30 minutes, or until browned. Bring water to a boil over high heat. Add the trimmings and meat to the water and reduce heat to medium. When the water comes back to a boil, skim frequently until the scum stops rising, then add the remaining ingredients and simmer, uncovered for at least 6 hours. Add additional water if the stock falls below the level of the ingredients. Strain and discard the solids. Let the stock cool to room temperature then refrigerate. Remove and discard the congealed fat layer from the top. Store in the refrigerator for up to 3 days. To keep longer, bring to a boil every 3 days. Polenta: Place the pine nuts on a sheet pan and roast in a 350 degree oven until brown. Remove from pan and roughly chop in a food processor and set aside. Bring the milk to a boil in a small pot. Add the polenta to the milk stirring constantly. Add the pine nuts and season with salt ands pepper. Pour polenta into a 2-inch half pan and cool. When cool use a 3-inch circular cutter to portion the polenta.
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Nasir Nasir
[email protected]I made this dish for a dinner party and it was a huge hit. The lamb was so tender and the polenta was creamy and flavorful. The white truffle tomato demi-glace was the perfect finishing touch.
New Vision
[email protected]This dish was a bit too complicated for me, but the end result was worth it. The lamb was cooked perfectly and the polenta was creamy and flavorful. The white truffle tomato demi-glace was the perfect finishing touch.
Omo evbota
[email protected]I'm not a huge fan of lamb, but this dish was amazing. The lamb was so tender and flavorful, and the polenta was creamy and delicious. I'll definitely be making this again.
Sobita Tamang
[email protected]This was the best lamb dish I've ever had. The crust was perfectly crispy and the lamb was cooked to perfection. The polenta was creamy and the roasted pine nuts added a nice touch of crunch.
salamaa Mmdouh
[email protected]I made this dish for a special occasion and it was a huge success. The lamb was cooked perfectly and the polenta was creamy and delicious. The white truffle tomato demi-glace was the perfect finishing touch.
Ms. Donna W.
[email protected]This dish was amazing! The lamb was so tender and the polenta was creamy and flavorful. The white truffle tomato demi-glace was the perfect finishing touch.
Princ Mostufa
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The lamb is always cooked perfectly and the polenta is creamy and flavorful. The white truffle tomato demi-glace is the perfect finishing touch.
Kelechukwu Emeka
[email protected]This was a great recipe. The lamb was cooked perfectly and the polenta was creamy and delicious. The only thing I would change is to add more roasted pine nuts.
David Paison
[email protected]I made this dish for a dinner party and it was a huge hit. The lamb was so tender and the polenta was creamy and flavorful. The white truffle tomato demi-glace was the perfect finishing touch.
Christopher Sinclair
[email protected]This dish was a bit too complicated for me, but the end result was worth it. The lamb was cooked perfectly and the polenta was creamy and flavorful. The white truffle tomato demi-glace was the perfect finishing touch.
Condition Boyz
[email protected]I'm not a huge fan of lamb, but this dish was amazing. The lamb was so tender and flavorful, and the polenta was creamy and delicious. I'll definitely be making this again.
Peter makan
[email protected]This was the best lamb dish I've ever had. The crust was perfectly crispy and the lamb was cooked to perfection. The polenta was creamy and the roasted pine nuts added a nice touch of crunch.
Hasanain Alalwan
[email protected]I made this dish for a special occasion and it was a huge success. The lamb was cooked perfectly and the polenta was creamy and delicious. The white truffle tomato demi-glace was the perfect finishing touch.
MR SAIF
[email protected]This dish was amazing! The lamb was so tender and the polenta was creamy and flavorful. The white truffle tomato demi-glace was the perfect finishing touch.
Little Dice
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The lamb is always cooked perfectly and the polenta is creamy and flavorful. The white truffle tomato demi-glace is the perfect finishing touch.
Shadow
[email protected]This was a great recipe! The lamb was cooked perfectly and the polenta was creamy and delicious. The only thing I would change is to add more roasted pine nuts.
Brynlee Hart
[email protected]I'm not usually a fan of lamb, but this dish changed my mind. The pepper crust was amazing and the lamb was cooked perfectly. I'll definitely be making this again.
Zahid Abro
[email protected]I made this dish last night and it was a hit with my guests. The lamb was so tender and juicy, and the polenta was creamy and flavorful. The white truffle tomato demi-glace was the perfect finishing touch.
gabriel cliton
[email protected]This pepper crusted lamb loin was an absolute masterpiece! The crust was perfectly crispy and flavorful, while the lamb was cooked to perfection. The polenta was creamy and the roasted pine nuts added a nice touch of crunch.