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Prosciutto And Sage Wrapped Lamb Loin With Beluga Lentil Ragout And Rosemary Cabernet Reduction
Filed under: Holiday - Christmas, Holiday - Easter, Meat - Lamb.
Description: This delicious and beautiful dish was featured in Maine Life & Style Magazine. Ingredients: 6 boneless Lamb Loins, about 6-8 ounces each 12 slices domestic Prosciutto 12 Sage leaves 1 750 ml bottle of Cabernet Sauvignon 1 pint prepared Veal Stock 3 sprigs Rosemary 6 Shallots, sliced thinly 1 Cup Beluga Lentils 1 Sweet Onion, such as Vidalia, peeled and diced 1/4 inch 2 Carrots, peeled and diced 1/4 inch 2 ribs Celery, diced 1/4 inch 3 Cups Chicken Stock 2 Parsnips, peeled and diced 1/4 inch 1 small Rutabaga, Peeled and Diced 1/4 inch 1 Turnip, peeled and diced 1/4 inch 1 small Celeriac, peeled and diced 1/4 inch 1 Sweet Potato, peeled and diced 1/4 inch A.P. Flour Salt and fresh ground Black Pepper Directions: Be sure that the Lamb Loins are de-fatted and have no silver skin. Lay two slices of Prosciutto side by side, place Lamb Loin across the slices, then place a sage leaf on two sides of the loin. Roll the loin up and set aside in the refrigerator. Cook the sliced Shallots in a 2 quart pan over low heat with 1 Tbsp oil. When Shallots turn translucent add Rosemary sprigs and Cabernet. Reduce till 1/2 cup liquid remains. Add the prepared Veal Stock, season to taste and reserve. Cook 1/2 of the Onion, the Celery and 1/2 of the carrots together with 1 Tbsp oil in a 4 quart pan. Add the Lentils and Chicken Stock and cook till the lentils are cooked through but not mushy, you may need to drain them as you would pasta. Reserve. Toss the remaining vegetables with salt, pepper and oil. Roast in a 400 F oven till browned and fully cooked. Dredge the wrapped loins in flour and sear evenly on all four sides over medium heat. This will result in a medium rare piece of lamb. Slice and plate.  Recipe Summary: Yield: 6 Servings Prep Time: 20 minutes Cook Time: 45 minutes Comments: Other recipes by The Oxford House Inn: Roasted Parsnip And Apple Soup With Cider Reduction And Brioche Croutons | |
Recipe Provided By:
The Oxford House Inn Fryeburg, ME  Detailed Listing | Website Fryeburg Bed and Breakfast Inns |