Roast Lamb Loin with Potatoes and Persillade Sauce

No more turkey! On to another meat. Having unearthed a lamb loin from the depths of the freezer, I plan to roast it on a bed of potatoes. This is a one pan meal. Quartered Yukon Golds are sauteed with garlic, scallions and paprika. I push the potatoes aside so the loin can brown in the center. The browned lamb is then placed atop the potatoes and roasted in a hot oven. As the roast cooks the potatoes bathe in lamb fat, turning golden brown and crisp.

Okay, so this is a saucepan and a sauce meal. The sauce is comprised of parsley, garlic, capers, cornichons, seasonings and olive oil mixed together in a bowl. Not quite one dish but delicious all the same!



ROAST LAMB LOIN WITH POTATOES AND PERSILLADE SAUCE
Serves 4


1 1 lb Lamb Loin, rolled and tied
1/2 teaspoon Kosher Salt
1/2 teaspoon Black Pepper powder
1 pound Yukon Gold or Red Potatoes
3 Garlic Cloves
2 Scallions
1 teaspoon Paprika
2 tablespoons Olive Oil

Persillade Sauce
1/4 cup finely chopped Parsley
5 Cornichons, minced 
1 teaspoon Capers, rinsed and finely chopped
1 Garlic clove, finely minced
1 Scallion, finely chopped
1/4 teaspoon Kosher Salt
1/2 teaspoon ground Black Pepper
1/2 teaspoon Sugar
1/4 cup extra virgin Olive Oil

Make the sauce by mixing all the items in a bowl. Allow the flavors to meld while you make the roast.

Heat oven to 375F.

Pat lamb loin dry and season all over with salt and pepper.

Cut potatoes into quarters.

Mince garlic and scallions.

Heat olive oil in a cast iron saucepan or any ovenproof skillet over a medium flame.

Drop potatoes, garlic, scallions and paprika into oil. 

Saute for a few minutes.

Push the potatoes to the outer edges of the pan.

Put loin in the center and brown all over. 

Bring the potatoes into the center. 

Lift the loin with tongs and place on top of potatoes.

Put the saucepan in the oven and bake uncovered till done, 30 minutes for medium rare, 45-50 minutes for well done. 

Take roast out of the oven. Let it rest for 10 minutes.

Cut and discard the strings that hold the loin together.

Slice and serve with potatoes and sauce.

We love the simple flavors. The sauce adds punch and color. Replete once again!

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