Braised Garlic and Rosemary Lamb Loin with Horseradish Mashed Potatoes
- wilsonhayle
- Sep 26, 2019
- 3 min read
Juicy, tender, and all around delicious.
Might get some hate for this one being that it's lamb but holy shit this was so good. This was my first attempt at lamb and I'm really happy with how it came out. I made some mistakes but it's a learning process and that's why we take notes while we cook...
Most of the time lamb is pretty damn expensive (I was going to try rack of lamb instead of lamb loin but it was $40... lol) but I got this pack of 5 loins (1.3lbs) at Publix for $12!!! Shout out publix. So you can definitely ball on a budget here, and probably really impress someone here with this dish.
FYI, we use a food processor and a cast iron skillet for this one.
Serves 2
Ingredients
For the Lamb
Lamb loin (about 1.3lbs or enough for 2 people)
3 tbsp Butter
4 tbsp Olive oil
1 large shallot
1/4 cup of fresh rosemary leaves (about 4 sprigs)
3 tbsp of fresh thyme leaves (about 2 sprigs)
3 tsp of dill
One lemon
5 cloves of garlic
Salt & Pepper to taste
For the Potatoes
About 6-8 large red potatoes
4 tbsp of butter
2 tsp of garlic salt
Salt & Pepper to taste
4 tbsp of horseradish
1/4 cup of heavy whipping cream
1/4 cup of sour cream
1/4 cup chopped scallions
Directions
Finely dice your shallot and put half into a food processor. Reserve other half.
Chop scallions and set aside
Remove leaves from rosemary and thyme and add to food processor along with peeled fresh garlic cloves.
Cut lemon in half and add squeezed juice to the processor, then add olive oil, salt, pepper, and dill, then blend.
Spread mixture over all side of lamb loin, cover, and chill for 30 mins.
While your lamb loin marinades, add about 4 cups of water to a large pot and start a boil. Half your potatoes and add to hot pot until tender. Check with a fork.
Begin preheating your oven to 400f.
Heat 3 tbsp of butter into your cast iron or oven-safe skillet. As butter melts, add remaining half of shallots to melted butter and lightly sauté.
Add marinated loin to your hot skillet and sear for about 3 mins for each side.
Place your skillet (again if you don't have a cast iron please make sure your skillet is oven-safe) in the oven and braise lamb for about 10 mins. We want an internal temperature of about 140f. These are small pieces of meat with bone so they cook very quickly.
Squeeze remaining lemon half over all the loins.
While lamb loin cooks, strain your cooked potatoes and add to a bowl with butter. After butter is melted, add horseradish, heavy cream, garlic salt, salt, pepper, and sour cream. Mix until fully incorporated and fluffy.
Remove lamb from oven and check internal temperature. Add more time if necessary.
Plate that bad boy up and add your scallions over top. (Bet you forgot about the scallions)
Enjoy!
Tips and Tricks
For the lamb:
Ok like I said this was my first time making lamb, that being said, I overcooked it a little bit, it was well done. I know, gasp. But even with it being well done this was the juiciest, most tender meat I've ever had. (Yes I have had lamb before, just never cooked it myself) My lamb went in the oven before my oven had fully reached 400 degrees and I put it in for 8 mins, pulled it out, checked the temp, it wasn't 140 yet, and placed it back in the oven for an additional 5 mins. And it overcooked... So I figured the best case scenario for cooking was no more than 10 mins at 400, but please be diligent in checking your internal temp here. I personally should have just cut the damn thing open but I have too much pride sometimes...
Marinade:
Making recipes are all about trial and error. My error with the marinade here was that I didn't let it marinade. I simply spread it on the loins and threw it in the pan. It was still super tasty but I think had I let it rest for 30 mins I would have really been able to taste every flavor. Not that it wasn't flavorful, I just could have gone for more. Also, the added lemon juice on top of the meat after searing is really phenomenal. Def do that.
Potatoes:
I left my potato skins on because I personally really love the added texture it brings. You can certainly peel your potatoes if you like. You can also skip out on the sour cream for this, but if you do consider adding more heavy cream if potatoes are less creamy and need more moisture.
Overall
Holy shit y'all... This was so damn good. I already want to make it again. Really simple! Only took about 30 mins to make! (Not including marinade time obviously...)
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