Roast Loin of Lamb Wrapped with Potato and Stuffed with California Golden Raisin and Camembert Fondue

Easy raisin and Camembert fondue fills loin of lamb served with apple-raisin sauce.

Details

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

    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
    • 2 1/2 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 ounce Camembert cheese
    • 2 tablespoons brandy
    • 6 tablespoons whipping cream
    • 2 tablespoons butter
    • Salt and pepper; to taste

    To Finish

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

    PROCEDURE

    Posted August 11, 2011 by Melinda
    Easy raisin and Camembert fondue fills loin of lamb served with apple-raisin sauce.

    • Ready Time :
      0 min

    Servings

    24

    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

      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
      • 2 1/2 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 ounce Camembert cheese
      • 2 tablespoons brandy
      • 6 tablespoons whipping cream
      • 2 tablespoons butter
      • Salt and pepper; to taste

      To Finish

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

      Directions

      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.

      Nutrition Facts Per Serving

      Calories 860 (63% from fat); Total Fat 63g (sat 27g, mono 27g, poly 4g, trans 0g ); Cholesterol 205mg; Protein 49g; Carbohydrate 34g; (Dietary Fiber 4g; Sugars 12g; ); Iron 5mg; Sodium 260mg; Calcium 114mg; Potassium 1278mg

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