Lamb Loin with Turnip Sauce
Turnips are one of those often forgotten vegetables; however, their delicate flavor and pale color make a delicious sauce and garnish for tender lamb loins. This is an easy recipe that can be made in less than an hour. The lamb loins are created by taking the eye out of two racks of lamb.
- Turnips - 8 small
- Chicken Stock - 3 cups
- Lamb Loins - 2 whole (about 1-1/2 pounds)
- Clarified Butter - 4 tablespoons
- Demi-glace - 1 cup
- Salt and freshly ground pepper to taste
Peel the turnips. Cut four into 1-inch dice and cut the remaining four in half. Place the turnips in a saucepan with 2 cups of the chicken stock (salted water may be substituted) and add water to cover. Bring the liquid to a boil, reduce heat to simmer, and cover. Cook until the cubed turnips are tender but not mushy, about 20 to 30 minutes. Remove the halved turnips with a slotted spoon and puree the diced turnips with their cooking liquid. Set aside.
Preheat the oven to 450 F. Trim the lamb loins to remove all silver skin and cut into four serving pieces. Melt the butter in an ovenproof skillet over medium-high heat. When it is hot, sear the lamb on all sides to brown it. Add the halved turnips to the pan and place it in the oven for 15 minutes, or until the lamb is medium-rare and the turnips are lightly browned.
Remove the meat and turnips and keep warm. Pour the grease from the pan and add the remaining chicken stock. Reduce by half, add the demi-glace, and reduce by half again.
Add 1-1/2 cups of the turnip puree to the pan and simmer gently for 5 minutes. Season with salt and pepper to taste.
To serve: Slice the lamb across the grain into medallions. Overlap medallions on each warmed serving plate. Spoon the sauce over them. Garnish each plate with two turnip halves.