Lamb Loin and Gratin Potatoes
By DrChef
From executive chef Mark Monette of Flagstaff House
Mark Monette knows how to do a holiday table with style, and although this dish looks complicated, it’s not hard to put together. Sautéed chard forms the bottom layer, with the gratin in the middle and sliced rare lamb loin on top. If you have a ring mold, you can plate this up just like Monette, but if not, go ahead and serve the three components more traditionally side by side.
Flagstaff House Restaurant, 1138 Flagstaff Drive, Boulder, 303.442.4640
- 8
Ingredients
- Gratin of Yukon Gold & Sweet Potatoes
- • 1 nutmeg
- • 1 head garlic, roasted
- • 6 sprigs tarragon
- • 1 quart heavy cream
- • 1 teaspoon each Salt, pepper, and cayenne (to taste)
- • 3 large Yukon Gold potatoes, peeled and thinly sliced
- • 1 sweet potato, peeled and thinly sliced
- • 1 cup bread crumbs
Preparation
Step 1
Preheat oven to 340. Prepare cream mixture first: finely grate one nutmeg, peel and puree one head of roasted garlic, and mince the leaves of six sprigs of tarragon. Whisk herbs and garlic into heavy cream. Divide into two large bowls. Add salt, pepper and cayenne.
Stir the Yukon Gold potatoes into half of the cream mixture. Layer half of the Yukon Gold potatoes into a large casserole dish.
Stir the sweet potatoes into rest of the cream mixture and layer half of them on top of the Yukon Gold layer, then alternate the final two Yukon Gold and sweet potato layers.
Cover with foil and perforate. Bake for 1 hour and 20 minutes.
Remove foil, sprinkle with bread crumbs, toast under a broiler until golden and serve.
Technique:
Most people think of long cooking times when they think of lamb, but a lamb loin can be prepared just like a cut of beef. Season the lamb with minced fresh rosemary, salt, pepper and crushed garlic before broiling or grilling to an internal temperature of 145 degrees (for medium rare). Slice thinly against the grain to serve.