February 10, 2016/in Lamb Loin American /by Cascade Creek EmailTweet 0 American Lamb Loin with Eggplant-Orange Puree Lamb Loin American February 10, 2016 Chef Geoffrey Zakarian of Town and Country restaurant in New York, New York shared this Mediterranean-inspired lamb loin recipe. Prep: 45 mins Cook: 1 hr 30 mins Yields: 12 servings IngredientsFor the Lamb24 sprigs fresh thyme (leaves only)6 sprigs fresh rosemary (leaves only)3 garlic cloves, chopped3 shallots, chopped1 1/2 bunch Italian parsley (leaves only)3/4 cup extra-virgin olive oil1/4 cup (4 tablespoons) unsalted butter6 American Lamb loins, silver skin removedFor the Puree2 eggplants2 tbsp extra-virgin olive oil1 1/2 tbsp kosher salt1 tsp pepper4 oranges1/4 cup (4 tablespoons) unsalted butter, at room temperature2 tsp hazelnut or walnut oil1 tsp sugar 1/2-inch thick fresh orange wedges, for garnish Fresh thyme sprigs, for garnish Directions *Marinate time: 4 to 6 hours Recipe and image provided by the American Lamb Board 00:00 https://cascadecreeklamb.com/wp-content/uploads/2020/11/American-Lamb-Loin-w-Eggplant-Orange-Puree1.jpg 333 500 Cascade Creek https://cascadecreeklamb.com/wp-content/uploads/2020/10/CascadeCreek_logo.png Cascade Creek2016-02-10 19:34:162016-02-10 19:34:16American Lamb Loin with Eggplant-Orange Puree