Loin of Lamb

Debone lamb; reserving bones. Season with salt and pepper. In sautépan, sear loins over high heat in butter and olive oil for 3 to 5 minutes on both sides. Keep warm and set aside.

Lamb Jus
In same pan, heat butter and sauté lamb bones, onion, celery, carrots, garlic and thyme over medium heat for 8 to 10 minutes. Add flour and sugar; stir in red wine. Add water and bring to boil; simmer for 15 minutes and strain into clean pan. Salt and pepper to taste. Keep warm.

Potato Crust

In non-stick pan with olive oil and butter, fry potatoes until one side is golden brown. Season to taste with salt and pepper and set aside.

Apple and Raisin Sauce

In small bowl, soak raisins in rum for 15 minutes. In medium pan, sauté apple with olive oil and stir in raisins. Deglaze pan with cider. Turn into blender and blend together with Lamb Jus until smooth. Adjust seasonings. Set aside.

Raisin and Camembert Fondue

In saucepot, combine golden raisins and cheese. Cook on low heat adding brandy, whipping cream and butter when cheese melts. Stir until well combined; season to taste.

To Finish

Cut lamb loins almost in half lengthwise. Lay out flat and spoon on cheese fondue. Bring edges together and fasten with skewers or butchers twine. Place on potato crust and wrap crust around loin. Bake in oven for 15 minutes at 400ºF. Meanwhile, sauté carrots, squash and asparagus in butter. Divide and arrange on individual serving plates. Drizzle with Apple and Raisin Sauce. Divide each loin into 5 pieces and arrange 2 pieces on top of each serving of vegetables. Garnish with fried rosemary.

Ingredients

Loin of Lamb

  • 8 to 10 pounds loin of lamb (4 racks)
  • Salt and pepper; to taste
  • 1/4 Cup butter
  • 1/4 Cup olive oil

Procedure

Lamb Jus

  • 1/4 Cup butter
  • 1 Cup chopped yellow onions
  • 6 Tablespoons chopped celery
  • 3/4 Cup chopped carrots
  • 5 cloves garlic
  • 3 sprigs fresh thyme
  • 2/3 Cup all-purpose flour
  • 21/2 Tablespoons sugar
  • 6 Tablespoons red wine
  • 2 Cups water
  • Salt and pepper; to taste

Potato Crust

  • 1/4 Cup olive oil
  • 1/4 Cup butter
  • 4 Pounds 8 ounces potatoes, shredded
  • Salt and pepper; to taste

Apple and Raisin Sauce

  • 2 Cups California natural raisins
  • 2 Tablespoons dark rum
  • 2 green apples
  • 2 Tablespoons olive oil
  • 2 Tablespoons apple cider
  • Salt and pepper; to taste

Raisin and Camembert Fondue

  • 1 Cup California golden raisins
  • 9 Ounces Camembert cheese
  • 2 Tablespoons brandy
  • 6 Tablespoons whipping cream
  • 2 Tablespoons butter
  • Salt and pepper; to taste

To Finish

  • 8 Ounces chopped carrots (1-1/2 cups)
  • 12 Ounces chopped green zucchini squash (2-1/2 cups)
  • 12 Ounces chopped yellow summer squash (2-2/3 cups)
  • 48 spears Thai asparagus
  • 1/4 Cup butter
  • Fried rosemary sprigs; for garnish

Nutrition Facts Per Serving

Calories 860 (Calories from Fat 63%); Total Fat 63 ( Saturated Fat 27; Trans Fat 0; ); Cholesterol 205; Sodium 260; Potassium 1278; Total Carbohydrate 34; Dietary Fiber 4; Sugars 12; Protein 49; Calcium 114; Iron 5;

Try Another Recipe

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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California Raisins are naturally sweet, no-added sugar!