Loin Of Lamb With Gremolada Inn At Little Washington Food

LOIN OF LAMB WITH GREMOLADA (INN AT LITTLE WASHINGTON)

Steps:

• Combine 2 cups olive oil with 2 teaspoons chopped garlic, bay leaves, peppercorns and rosemary. Marinate lamb in mixture for several hours or overnight in refrigerator.
• Cook onions in remaining 2 tablespoons olive oil until translucent. Add turnips and cook about 5 minutes. Add water and salt and simmer 10 minutes. Add tomatoes, reduce mixture slightly and pass through fine-mesh strainer. To thicken slightly, stir some of the solids that remain in the strainer back into liquid. Thickness of sauce will be determined by amount of solids added to it. If made ahead, reheat.
• To make gremolada, finely mince parsley, lemon zest and garlic and combine.
• To cook, remove lamb from marinade and sear on all sides in hot, heavy skillet until cooked to desired doneness.
• Meanwhile, reheat sauce.
• Slice lamb into 1/4-inch thick medallions, arranged in a circle. Spoon sauce over and sprinkle with gremolada.

RACK OF LAMB WITH GREMOLATA

Steps:

• Preheat the oven to 400 degrees. Sprinkle the lamb generously with salt and pepper and rub it with the garlic cloves.
• Heat the oil in a large skillet over high heat. When very hot, add the racks of lamb and cook, turning, until all sides are browned, about 5 to 6 minutes. Transfer the lamb to a roasting pan with a rack and roast, rounded side up, for 20 minutes.
• Meanwhile, to make the gremolata, combine the zest, garlic, parsley and salt in a small bowl and stir until thoroughly mixed.
• Remove the lamb from the oven, turn it so that the rounded side is down and press the gremolata onto the chops. Return the lamb to the oven and roast until the meat reaches the desired doneness, about 3 more minutes for medium rare. Transfer the racks to a cutting board, cool for 5 minutes and, using a sharp knife, cut the racks into individual chops. Transfer to a platter and serve immediately.