Loin of Lamb with Horseradish Cream

Diet.Chef's picture

Nov. 20, 2011

Ingredients

Lamb loin 3 Pound , boned and trimmed, bones reserved
Bay leaves 3
Celery ribs 3 , chopped
Black peppercorns 6
Water 4 Cup (64 tbs)
Garlic 1 Clove (5 gm) , quartered
Onion 1 , chopped
Walnut oil 1/4 Cup (4 tbs)
Heavy cream 2 Cup (32 tbs)
White horseradish 3 Tablespoon , drained
Snipped chives 2 Tablespoon
Freshly ground pepper To Taste
Salt To Taste

Directions

GETTING READY

1. In a bowl, place 4 cups of water. Place all the lamb bones, peppercorns, celery and bay leaves in it.

MAKING

2. Boil the water in the broth with all ingredients. Skim the broth and simmer the whole mixture, till the liquid is reduced to 2 1/2 cups.

3. Use a fine sieve to strain the liquid.

4. Combine onion and garlic.

5. Boil the liquid.

6. Simmer the liquid till it reduces to 1 1/2 cups.

7. Strain the remaining stick.

8. In a skillet, pour oil and heat it over medium heat till the oil heats, but it shouldn't smoke.

9. Season the lamb with pepper and salt and brown it.

10.Turn the lamb to evenly brown it.

11. Remove lamb from the pan and cool it for 10 min.

FINALIZING

12. Arrange the lamb pieces on a platter and keep warm.

13. Pour the stock back into the skillet and add horseradish and cream.

14. Simmer till the sauce thickens.

14. Check the seasoning and slowly spoon it over the lamb.

SERVING

15. Serve loin of lamb with horseradish cream garnished with chives.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1008Calories from Fat 648

 % Daily Value*

Total Fat 73 g112.3%

Saturated Fat 35 g175%

Trans Fat 0 g

Cholesterol

Sodium 357 mg14.88%

Total Carbohydrates 10 g3.3%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 76 g152%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet