Recipe courtesy of Jason Barrowcliff

Pepper Crusted Lamb Loin, Baby Arugula, Roasted Pine Nut Polenta and White Truffle Tomato Demi

  • Total: 36 hr 30 min
  • Prep: 30 hr 30 min
  • Cook: 6 hr
  • Yield: Yield: 4 servings
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Ingredients

Lamb:

1 pound boneless lamb loin, trimmed and cleaned

2 tablespoons olive oil

1 sprig rosemary, chopped

10 cloves garlic, peeled

Salt and fresh ground French-style peppercorns

3 cups baby arugula

1 tablespoon olive oil

Polenta, recipe follows

Sauce:

1 shallot, diced

1 teaspoon olive oil

4 cups tomato juice

4 cups lamb stock, recipe follows

3 tablespoons white truffle oil

Lamb Stock:

3 pounds lamb trimmings (bones, skin, fat, meat, etc.)

4 quarts water

1 onion, halved

1 carrot, peeled and halved

2 celery stalks, including leaves, cut into sections

3 fresh thyme sprigs, or 1 teaspoon dried thyme

3 fresh parsley sprigs

6 black peppercorns

Polenta:

1 cup pine nuts

6 cups plus 1 teaspoon milk

1/2 pound polenta

Salt and pepper

Directions

  1. Preheat oven to 450 degrees F. Marinate lamb for several hours in the olive oil, rosemary and garlic. Heat an ovenproof saute pan over medium high heat until hot. Add 1 tablespoon of the olive oil from the marinade. Sear the meat on all sides. Cook until just shy of medium rare with an internal temperature of 107 degrees F.
  2. To make the sauce, add shallots to a small pot over medium heat with the white truffle oil. Stir until shallots begin to brown. Add tomato juice and reduce by half. Add lamb stock and reduce by 1/2. Lamb stock: Preheat oven to 450 degrees F. Put trimmings and meat in a shallow roasting pan and roast for 30 minutes, or until browned. Bring water to a boil over high heat. Add the trimmings and meat to the water and reduce heat to medium. When the water comes back to a boil, skim frequently until the scum stops rising, then add the remaining ingredients and simmer, uncovered for at least 6 hours. Add additional water if the stock falls below the level of the ingredients. Strain and discard the solids. Let the stock cool to room temperature then refrigerate. Remove and discard the congealed fat layer from the top. Store in the refrigerator for up to 3 days. To keep longer, bring to a boil every 3 days. Polenta: Place the pine nuts on a sheet pan and roast in a 350 degree oven until brown. Remove from pan and roughly chop in a food processor and set aside. Bring the milk to a boil in a small pot. Add the polenta to the milk stirring constantly. Add the pine nuts and season with salt ands pepper. Pour polenta into a 2-inch half pan and cool. When cool use a 3-inch circular cutter to portion the polenta.
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