American Lamb Loin with Eggplant-Orange Puree - Cascade Creek
american lamb loin with eggplant orange puree
american lamb loin with eggplant orange puree

American Lamb Loin with Eggplant-Orange Puree

    

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

Ingredients

For the Lamb

24 sprigs fresh thyme (leaves only)

6 sprigs fresh rosemary (leaves only)

3 garlic cloves, chopped

3 shallots, chopped

1 1/2 bunch Italian parsley (leaves only)

3/4 cup extra-virgin olive oil

1/4 cup (4 tablespoons) unsalted butter

6 American Lamb loins, silver skin removed

For the Puree

2 eggplants

2 tbsp extra-virgin olive oil

1 1/2 tbsp kosher salt

1 tsp pepper

4 oranges

1/4 cup (4 tablespoons) unsalted butter, at room temperature

2 tsp hazelnut or walnut oil

1 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

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