While preparing the loin roast boil potatoes on medium heat until tender
Drain potatoes and allow to cool to room temp
Trim extra fat off the bottom of the loin.
Remove tenderloins (on both sides of the backbone) and retain.
Using a boning knife separate the backbone from the loin eye. Do not separate the 2 halves at the center of the backbone. Then carefully remove the backbone from the meat resulting in 1 boneless piece of meat (see video).
Season the inside surface with salt, pepper and chopped herbs
Roll and tie with 100% cotton string
Season the exterior with salt and pepper
Grill lamb saddle with indirect heat and move coals as needed to allow a consistent heat and good caramelization.
Slow cook--don’t rush. When the internal temperature reaches 130-135 °F. Remove from grill and allow to rest.
Finish and Serve:While meat rests heat a cast iron skillet.Cut the cooked potatoes in half and on medium high heat sear and caramelize potatoes in olive oil.
Add the herb mix and slowly cook with the potatoes.
Add an additional Tablespoon of butter if needed.When leeks are tender, add watercress and sunchokes.Season with salt and pepper.Drizzle meat and potatoes with oil and fresh parsley