Loin of Lamb with Blood Orange Sauce Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 18 oz trimmed lamb loin. ORANGE GLAZE: 3/4 oz Arrowroot. 1 3/4 oz vegetable stock. 1 3/4 1 3/4 TBS orange juice concentrate. 1 tsp crushed black peppercorn's. BLOOD ORANGE SAUCE: 4 oz Blood orange juice. 3 1/2 oz orange juice. 1 tsp Arrowroot. 2 1/2 oz concentrated veal stock (Fond de Veau Lie). 1/2 TBS red wine vinegar. 1/4 tsp grated orange zest. 1/2 TBS Chopped tarragon.
|
|
Directions: |
Directions:Cut lamb into 5 3 1/2 oz portions.Orange Glaze: Combine the arrowroot with enough stock to form a slurry. Bring the remaining stock to a simmer in a small saucepan. Add the arrowroot mixture to stock and summer until thickened. Remove from the heat. Add the orange juice concentrate and pepper to the stock. Blood Orange Sauce: Combine orange juices. mix the arrowroot with enough juice to form a slurry and heat the remaining juice in a saucepan. Add the arrowroot to the juice and simmer until thickened. Add the Fond de Veau Lie, vinegar, and orange zest. Simmer 5 minutes. For serving: dip each piece of lamb in the orange glaze and grill to the desired temp. Serve with 2 1/2 oz blood orange sauce. |
|
Number Of
Servings: |
Number Of
Servings:5 |
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Loin of Lamb with Blood Orange Sauce is from