Lamb Tenderloin and Garlic Potato Cakes
- Ready In:
- 1hr 25mins
- Ingredients:
- 24
- Serves:
-
7
ingredients
- 907.18 g racks of lamb, bones removed (lamb tenderloin)
- sea salt, to taste
- pepper, to taste
- 2.46 ml olive oil
-
Garlic Potato Cakes
- 1 potato, peeled, washed and grated (1/2 lb)
- 0 onion, washed and grated
- 4.92 ml flour
- 1 garlic cloves, chopped or 0.61 ml garlic powder
- 1 egg
- 29.58 ml heavy cream
- 4.92 ml parsley, chopped
- 2.46 ml sea salt
- pepper, to taste
- 7.39 ml butter or 7.39 ml olive oil
-
Sauce
- lamb bone
- 0 onion, peeled & sliced
- 0 carrot, peeled & sliced
- 4.92 ml flour
- 118.29 ml water
- 59.14 ml white wine or 59.14 ml port wine
- 1 bunch fresh thyme
- 9.85 ml butter
- sea salt, to taste
- pepper, to taste
directions
- Preheat oven to 500°F.
- Season lamb with salt and pepper.
- Heat oil over medium heat.
- Sear lamb in oil on both sides.
- Place in a small roasting pan and roast for 8-10 minutes (this cut is best served rare to medium-rare).
- Mix grated potato and onion together; rinse mixture under slowly running cold water about 5 minutes.
- Press to remove water.
- Add flour, garlic, egg, cream, parsley, salt, and pepper.
- Form one cake per person (to the size of the saute pan); sauté in oil on both sides.
- Set aside, but keep warm.
- Sauté lamb bones until golden brown.
- Add onion and carrot to pan.
- Turn heat down to low and cook for 5-10 minutes.
- Add flour; cook 4-5 minutes, stirring constantly.
- Add water, wine, thyme, and bay leaf; cook 15-20 minutes (sauce should be thick and golden in color).
- Strain sauce, discarding solids.
- Whip butter into sauce.
- Season to taste.
- For pretty presentation, slice lamb thin and place on plates in circular forms, drizzle sauce around the lamb and serve the potato cakes on the side.
- Serve hot.
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RECIPE SUBMITTED BY
littleturtle
United States