Lamb Loin Roast Rolled with Herbs
Ingredients
- shepherd Song Farm loin roast untrimmed or loin saddle
- 2 leeks
- 20 fingerling potatoes
- 1 small sunchoke Jerusalem artichoke
- 1 garlic clove
- 1 shallot
- 1 bundle of sage rosemary, and parsley
- 1 cup watercress
- 2 Tablespoons butter
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Herb Mix
- Remove large stems of herbs and finely chop
- Chop and mince garlic
- Fine dice shallot
- Discard green parts from leeks and thinly slice remaining whites into small rings
- Mix together 1 teaspoon of fine, diced shallot, 1 teaspoon minced garlic, the chopped herbs and sliced leeks. Set aside.
Lamb Loin Roast
- 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
Notes
Goat saddle roast can be used in place of the lamb.