Lamb is a cross-cultural meat. Globally, it’s the second most popular animal protein after goat. During Christmas, it’s the Middle Eastern choice of entrée for a celebratory meal. We’ve paired it with truffle-scented whipped potatoes for a delicious twist.
Preorder boneless lamb loin from your local butcher, allowing for a minimum of 24 hours. Know your source. Look for locally raised, organic, grass-fed lamb raised humanely and for optimal quality.
Make-ahead tips
- Cook and whip potatoes ahead. Refrigerate or freeze. To reheat, place in metal bowl over large pot of simmering water. Stir to thaw, then when piping hot, whip with whisk to return texture to creamy, whipped potatoes.
- Sauté mushrooms; stir in olives. Cool and store in tightly covered container overnight. Warm in reduced stock before serving.
- If serving with beets, roast unpeeled beets a day ahead and refrigerate for up to 2 days. When ready to serve, peel, cut into wedges, and reheat (uncovered) in oven alongside lamb.
Health fact
Grass-fed lamb, like other grass-fed meat, is an excellent means to acquire the concentrated goodness of grass into our bodies. Full of many nutrients, lamb is especially rich in alpha-linolenic acid (ALA).
Pan-Seared Loin of Lamb with Truffle Whipped Potatoes and Wild Mushrooms
Ingredients
- 1 1/2 lbs (750 g) organic, grass-fed, boneless lamb loin, trimmed of fat and tied with kitchen string to make a uniform shape, if necessary (see Tip box)
- 3 large russet potatoes, peeled and chopped
- 1 tsp (5 mL) truffle oil
- 1 Tbsp (15 mL) unsalted butter
- 2 tsp (10 mL) extra-virgin olive or camelina oil, divided
- 2 shallots, peeled and sliced
- 1/2 lb (225 g) assorted cultivated and wild mushrooms, fresh or rehydrated
- 1/4 cup (60 mL) niçoise olives
- 1 Tbsp (15 mL) finely minced fresh rosemary
- 2 garlic cloves, finely minced
- Kosher salt and freshly ground black pepper
- 1/4 cup (60 mL) red wine, regular or alcohol free
- 1 1/2 cups (350 mL) lamb or chicken stock
Nutrition
Per serving:
- calories399
- protein30g
- fat13g
- saturated fat5g
- trans fat0g
- carbohydrates39g
- sugars4g
- fibre5g
- sodium311mg
Directions
01
Remove lamb from refrigerator 1 hour before cooking. Prepare potatoes, boiling them in saucepan with just enough water to cover. When fork-tender, drain and reserve a few tablespoons of cooking liquid. Mash potatoes, pressing them through ricer, if using, into bowl. Alternatively, mash with fork and whisk until smooth. Add a little reserved cooking water, if desired, for creamier texture. Whisk in truffle oil. Cover and set aside to keep warm.
02
Preheat oven to 400 F (200 C). Combine butter and 1 tsp (5 mL) olive or camelina oil in large, heavy, ovenproof skillet over medium-high heat. As soon as mixture begins to foam, add shallots and mushrooms, and sauteu0301 over medium-high heat until golden. Stir often. Stir in olives and remove skillet from heat. Transfer contents to bowl.
03
Pat lamb loin dry and rub with 1 tsp (5 mL) olive or camelina oil. Rub with rosemary, garlic, salt, and pepper. Without wiping skillet clean, return to stovetop over medium-high heat. Add lamb loin and sear, colouring lamb evenly all over. Transfer skillet with lamb to preheated oven and roast until instant-read thermometer inserted in centre of loin registers 130 F (55 C) for medium rare, about 5 to 8 minutes. Leave in a little longer for medium or medium-well done.
04
Remove skillet from oven and transfer lamb to cutting board to rest for about 15 minutes. Meanwhile, wipe skillet clean and return to stovetop. Add red wine and stock, and boil vigorously until reduced by half. Remove from heat and stir in sauteu0301ed mushrooms and olives.
05
To serve, ladle some pan juices with mushrooms and olives down centre of heated platter. Top with mashed potatoes. Slice loin into 1/2 in (1.25 cm) slices and arrange in row overtop. Spoon remaining mushroom mixture overtop and around platter. Excellent served with golden beets.
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.