Monday, September 08, 2008

Lamb Tenderloin with Potato-Fennel au Gratin and Green Beans

We found lamb tender-loins at the Westside Market in Cleveland and decided to try them.  The potato-fennel dish takes the longest so start by slicing a potato and a fennel bulb into 1/4" thick pieces.  Layer them with along with 1/2C crumbled goat cheese and add 1 clove minced garlic.  Pour a mixture of 1/2C cream and 1/2C milk over them and bake covered at 400 F for about 1 hr.  Salt and pepper the lamb to taste and sear in a pan for 2 or 3 min on a side.  They are small so don't cook them for too long.  2-3 min will give you medium rare.  When the meat is done, remove and add 2T finely diced onion and 1 clove minced garlic.  Brown quickly and add 2T fresh rosemary leaves and 1/2C stock, chicken or vegetable is best.  Reduce this mixture to 1/2 and finish with 1T butter.  Serve over the lamb.  The green beans were simply steamed in the microwave.

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