TC Recipe: Lamb Loin with Polenta and Mustard Jus « King Estate Winery

TC Recipe: Lamb Loin with Polenta and Mustard Jus

November 17 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2006 NxNW Walla Walla Cabernet Sauvignon
Serves 2

Lamb-Loin-and-Braised-Cabba

Ingredients

1 lb Lamb Loin
2 T Olive Oil
1 C Polenta
4 C Water
3 T Butter
¼ c Parmesan Cheese (Grated)
¼ c Créme Fraîche or Sour Cream
½ c Veal or Lamb Demi Glace (Available in grocery or meat market)
1T Dijon Mustard
Salt and pepper

Preparation

PolentaBoil the water with 1 teaspoon salt. Gradually add the polenta, stirring constantly until thickened. Transfer to a double boiler and cook for 20 minutes, stirring frequently. Add 2 T butter. Add the parmesan cheese and the crème.

Lamb

Preheat oven to 400 degrees.
Add Olive Oil to a hot sauté pan. Sprinkle the lamb with salt and pepper and sear both sides. Transfer to oven for 3-5 minutes. Let the lamb rest for 3 minutes.

Heat the demi glace. Add 1 T butter and the Dijon mustard. Whisk until blended.

Serve also with braised greens or vegetables. Enjoy