Pepper Crusted Lamb Loin, Baby Arugula, Roasted Pine Nut Polenta And White Truffle Tomato Demi
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
52
Sourness
37
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tsp
Olive Oil1 sprig
Rosemary (chopped)10 cloves
Garlic (peeled)450 g
Polenta4 cups
Tomato Juice1 cup
Pine Nut6 cups
Milk (plus 1 teaspoon)1
SaltDirections:
1
Preheat oven to 450 degrees F
2
Marinate lamb for several hours in the olive oil, rosemary and garlic
3
Heat an ovenproof saute pan over medium high heat until hot
4
Add 1 tablespoon of the olive oil from the marinade
5
Sear the meat on all sides
6
Cook until just shy of medium rare with an internal temperature of 107 degrees F
7
To make the sauce, add shallots to a small pot over medium heat with the white truffle oil
8
Stir until shallots begin to brown
9
Add tomato juice and reduce by half
10
Add lamb stock and reduce by 1/2
11
Lamb stock: Preheat oven to 450 degrees F
12
Put trimmings and meat in a shallow roasting pan and roast for 30 minutes, or until browned
13
Bring water to a boil over high heat
14
Add the trimmings and meat to the water and reduce heat to medium
15
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
16
Add additional water if the stock falls below the level of the ingredients
17
Strain and discard the solids
18
Let the stock cool to room temperature then refrigerate
19
Remove and discard the congealed fat layer from the top
20
Store in the refrigerator for up to 3 days
21
To keep longer, bring to a boil every 3 days
22
Polenta: Place the pine nuts on a sheet pan and roast in a 350 degree oven until brown
23
Remove from pan and roughly chop in a food processor and set aside
24
Bring the milk to a boil in a small pot
25
Add the polenta to the milk stirring constantly
26
Add the pine nuts and season with salt ands pepper
27
Pour polenta into a 2-inch half pan and cool
28
When cool use a 3-inch circular cutter to portion the polenta