Main content

http://www.lifestylefood.com.au/recipes/6533/garlic-and-rosemary-lamb-loin-spiced-red-cabbage-sweet-potato-puree-and-rosemary-oil

LifeStyleFOOD.com.au

Garlic and Rosemary Lamb Loin, Spiced Red Cabbage, Sweet Potato Puree and Rosemary Oil

Ingredients

  • For the spiced red cabbage

  • For the sweet potato puree

  • For the rosemary oil

Method

  • For the lamb:

  • 1.

    Trim off any excess fat from the lamb and using a small sharp knife make ‘pockets’ at equal intervals along the lamb loin. Peel the garlic and slice as thin as possible into slivers, remove rosemary leaves from stems. Place a sliver of garlic and rosemary leave into each ‘pocket’.

  • 2.

    Season the lamb. Heat a little oil in a sauté pan and seal the lamb, first skin side down then all sides until evenly browned. Roast in a hot oven (200ºC/ Gas Mark 6) until cooked, approx 8 -10 minutes depending on size. Take out of the oven and allow to rest. Carve and then serve.

  • For the spiced red cabbage:

  • 1.

    Shred the cabbage into a fine julienne. Heat the oil in a pot and add the cabbage and cook for 2 minutes. Push the cabbage to one side and add the icing sugar, allowing it to caramelise. Stir back the cabbage and mix. Add the white wine vinegar, sweet sherry, red chilli and sultanas and cook until the liquid has reduced.

  • For the sweet potato puree:

  • 1.

    Place the sweet potato in a pot and barely cover with seasoned water. Bring to the boil and simmer for 15-20 minutes until just tender. Drain then return to the pan to cook out excess liquid, add the cinnamon and seasoning. Mash then pass through sieve. Place in a piping bag and pipe onto plate.

  • For the rosemary oil:

  • 1.

    Blanch the rosemary in boiling water for 30 seconds. Add the parsley and continue to blanch for 10 seconds. Remove and refresh in iced water. Squeeze out all liquid and blend in the liquidiser with the oil. Season and serve.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Garlic and Rosemary Lamb Loin, Spiced Red Cabbage, Sweet Potato Puree and Rosemary Oil.

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine