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