This recipe for lamb loin fillets and roasted root vegetables and silere merino combines together a mixture of root vegetables with a apricot and raisins compote to really bring out the flavours in the lamb loin. 

 

Total Time         1 h 40 min

Serves               6

 

Ingredients

For the Roasted Root Vegetables

  • 1 russet Potato, peeled, washed, dried sliced into batons
  • 1 sweet Potato, peeled, washed, dried, sliced into batons
  • 3 bulk carrots, peeled, washed, dried, sliced into batons
  • ½ large red onion, sliced (1/4-inch-thick slices)
  • 3-4 beets, peeled washed, dried, sliced into batons
  • 8 whole garlic cloves, peeled
  • olive oil
  • salt and pepper
  • 6 springs fresh thyme

For Apricot and Raisins Compote with Brandy and Wine

  • 4-5 roasted garlic cloves, lightly crushed
  • 1 cup dried apricots
  • 2 tbsp raisins of any kind
  • 1 spring fresh thyme
  • ½ cup dry white wine
  • ½ cup brandy
  • 1 tbsp butter, softened
  • ½ cup vegetable broth
  • ¼ tsp ground cinnamon
  • 2 whole cloves, optional
  • pinch of ground green cardamom
  • pinch of Aleppo pepper or cayenne pepper
  • Salt

For the Merino Lamb Loin Fillets

  • Olive oil
  • 4 Silere merino lamb loin fillets
  • Salt and pepper
  • ½ cup chopped fresh parsley leaves for garnish

 

Directions
  • Preheat the oven to 400 degrees F

 

  • Prepare the root vegetables. Be sure to cut the vegetables into large batons similar in size.

 

  • Arrange the vegetables in a single layer on an oiled large baking sheet. Drizzle generously with olive oil, sprinkle with salt and pepper. Add the thyme springs.

 

  • Place in the 400 degrees F heated-oven to roast for 45 minutes to 1 hour. Be sure to turn the vegetables over halfway through cooking. If your oven is not very strong, you may want to place your vegetables on the lower oven rack.

 

  • To prepare the compote, begin with roasting 4-5 whole garlic cloves, skin on. Simply place the garlic cloves in a piece of aluminum foil. Drizzle generously with oil, and wrap the foil tightly around the garlic. Place in the already working 400 degrees F oven for 25 minutes or so. Remove from the oven. When cooled enough to handle, peel the roasted garlic and crush lightly with a fork.

 

  • In a heavy sauce pan, combine the apricots, raisins, cloves, thyme with the white wine and brandy. Heat on medium for about a minute, alcohol will reduce. Now stir in the butter to melt, then add the broth, roasted garlic, cinnamon, and remaining spices. Let simmer for 4 minutes or so. Remove from heat and set aside. Heat again before serving, if needed.

 

  • Take the merino lamb loin fillets out of the fridge and set in room temperature for a brief 10 minutes.

 

  • Remove the top layer of fat (fat cap). Season each loin fillet with salt and pepper on both sides.

 

  • Lightly oil a cast iron grill or griddle and heat on medium-high. Grill each merino lamb loin fillet on one side for 4 minutes, then turn over and grill on the other side for 3 minutes. Remove from heat onto a large cutting board and let rest for five minutes.

 

  • Slice each merino loin fillet diagonally. Assemble in a serving platter and top with a garnish of fresh parsley. Serve with the roasted root vegetables and the apricot and raisins compote on the side. Enjoy!
Views: (33)