Lamb Loin with Pomme Anna Sauteed Spinach and Blackcurrant & Juniper Flavour Pearls

Lamb Loin with Pomme Anna, Sauteed Spinach and Blackcurrant & Juniper Flavour Pearls

Lamb is always popular at our place! Blackcurrant & Juniper Flavour Pearls take it to a whole new level of YUM.

Lamb Loin with Pomme Anna Sauteed Spinach and Blackcurrant & Juniper Flavour Pearls

We have simply trussed together two lamb loins with twine and grilled them to get a nice portion to serve with our delicious vegetable accompaniments.You could simply substitute for eye fillet if you don’t fancy mucking about trussing the lamb. Although our Limited Edition Blackcurrant & Juniper Flavour Pearls are super delicious with lamb!

 

What you’ll need

  • Lamb loin x 2 – (you will want around 150 – 200 g of uncooked meat per person) or eye fillet
  • Butchers twine
  • 1 kg Potato – peeled and thinly sliced on a mandoline
  • Butter – 150g
  • Thyme – about 1/2 tsp chopped
  • Garlic – about 1/2 tsp chopped
  • Spinach – 3 – 4 hand fulls washed well
  • Bulb of garlic 
  • Olive Oil
  • Sea Salt & Freshly Ground Black Pepper
  • Blackcurrant & Juniper Flavour Pearls
 

To do…

The Pomme Anna will take the longest to prepare/cook and can be made in advance several days earlier. Pomme Anna is a classic potato dish that is definitely worth the extra fussing about if you’re entertaining. You will need to line a 20 cm square tin with some baking paper. Melt the butter with thyme leaves and chopped garlic. Then simply place a layer of potato then a drizzle of herby garlic butter and salt & pepper and continue until you have used all of the potato. Place a piece of baking paper on top and bake for around an hour at 170c or until you can easily poke through the layers with a butter knife. Once it’s cooked I like to put another tray on top with something heavy – like a couple of tins of tomatoes and press overnight in the fridge. 

While your potatoes are cooking you can roast your garlic. Simply wrap your bulb of garlic in tin foil with a little squirt of olive oil and bake for about 20 minutes or until if feels a little soft. Once it’s cooled you can simply pop out the cooked garlic cloves and set them aside until you need them.

Now for the Lamb… You may need to clean up the Lamb a little by removing any silvery sinew. Then simply place the lamb loins together and truss to make a nice tidy piece of meat. Take a look HERE to see how to truss meat. 

….

When it’s time to serve

Turn out your potato onto a chopping board and cut the potato into as many pieces as required. Place onto a tray lined with baking paper ready to bake – it will take 15 or so minutes at 180c to heat in the oven and become a little crispy. 

Take a frypan or grill plate and get it nice and hot…liberally season and oil the lamb. If possible have the meat at room temperature. Brown the meat all over and finish in the oven if you want it cooked a little more. Likely only a few minutes. Allow it to rest in a warm place before cutting into individual portions.

While the meat is resting heat a frypan for the spinach. Simply add a splash of olive oil then the spinach and as many cloves of the roast garlic as you like and cook until it is wilted. Season well.

Next simply add a portion of potato, a nice pile of spinach and a piece of lamb on to your plate and top the lamb with a generous serve of Blackcurrant & Juniper Flavour Pearls. A little drizzle of jus would also be nice.

Until next time

from the Peninsula Larder Team

“Good food ends with good talk.”

– Geoffrey Neighor