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.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
