Pan-fried Lamb Loin Fillet with a Rosemary Demi-Glace
Tender, sweet pan-fried lamb loin; fluffy, buttery, creamed mashed potatoes infused with rosemary and garlic; caramelised cauliflower with onion squash; rich Rosemary Demi-Glace; finished with tart, yet sweet, lingonberry preserves.
Ingredients
For the Rosemary Demi-Glace:
- 60g/½ medium onion - peeled and roughly chopped.
- 100g/1 carrot -washed, trimmed and roughly chopped. No need to peel.
- 75g/1 stick celery, washed, trimmed and roughly chopped.
- 30g unsalted butter
- 125ml red wine
- 15g plain/all-purpose flour
- 1 litre good quality beef or lamb stock
- 1 tablespoon tomato puree
- 1 bay leaf
- 2 - 3 sprigs rosemary
- 1 sprig of thyme
- 4 sprigs of parsley
- ⅛ – ¼ teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
For the lamb loin fillets:
- 2 x 300g lamb loin fillets
- ½ – 1 tablespoon olive oil
- freshly ground sea salt and freshly ground black pepper
To serve:
- Rosemary and Garlic Mashed Potatoes
- Roasted Cauliflower and Onion Squash with Garlic
- Lingonberry preserves
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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First, make the Rosemary Demi-Glace: prepare the vegetables:
- onion: peeled and roughly chopped.
- carrot: washed, trimmed and roughly chopped. No need to peel.
- celery – washed, trimmed and roughly chopped.
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Heat the butter, in a cast iron pan or saucepan, over a moderate heat, add the vegetables and cook for 8 – 10 minutes, or until soft and lightly caramelised. Stir from time to time.
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Add the red wine and cook until it has almost disappeared.
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Now add the flour and cook, stirring, for around 2 minutes.
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Add the remaining ingredients:
- stock
- tomato puree
- bay leaf
- sprigs of rosemary
- sprig of thyme
- sprigs of parsley
- a little fine salt (add more later, if necessary)
- freshly ground black pepper.
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Stir thoroughly, and bring to a gentle, rolling boil. Simmer, uncovered, for 45 minutes or until reduced to 400ml.
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Remove any impurities from the surface of the sauce as it cooks.
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Strain the sauce through a sieve or colander. If you have more than 400ml, reduce the sauce still further. If you have reduced too much, top it up with extra stock or water.
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Taste and adjust seasoning, if necessary. How much salt you need will depend on how salty your stock is. Do not add too much too soon.
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Set aside until you are ready to serve the meal.
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Cook the lamb loin fillet and serve: season both sides of the lamb loin fillet with salt and pepper.
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Add the olive oil to a frying pan large enough to take the fillets and heat over a moderately hot temperature. When hot add the lamb, fat side down.Cook for 5 – 6 minutes or until the fat is brown and crispy.
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Turn the fillet and cook for a further 3 – 4 minutes or until cooked to your liking. NB – if the fat has been removed from the fillet, you should only need to cook the fillets for around 3 – 4 minutes on each side.
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Remove from the pan, cover with foil and set aside to rest for 4 – 5 minutes. Carve.
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Serve:
- add a layer of Rosemary and Garlic Mashed Potatoes.
- top with the carved lamb.
- add some Roasted Cauliflower and Onion Squash with Garlic.
- pour over some hot demi-glace and serve the remainder on the side.
- finally add some lingonberry preserves and some fresh rosemary to garnish.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- chopping board and knife
- cast iron pan or frying pan x 2
- sieve or colander
- saucepan
How traditional is this Demi-Glace recipe?
Normally made with a combination of Espagnole sauce and brown stock, this recipe simplifies the process and uses easy to find ingredients, without compromising on flavour.
What different potato dishes and vegetables could I serve?
This dish would work well with most potato recipes, such as Gratin Dauphinois, plain mashed potato, roast potatoes, Oven-Baked Potato Cakes, or Celeriac and Potato Purée. Equally, either roast or steamed/boiled fresh vegetables would be delicious too. Simply pick your favourites!