Lamb Tenderloin and Garlic Potato Cakes

"An elegant and sophisticated roast. Your guests will be so impressed. Serve with salad."
 
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Ready In:
1hr 25mins
Ingredients:
24
Serves:
7
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ingredients

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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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