Ingredients
- 3 pounds boned Icelandic lamb loins (about 3 ounces each) and tenderloins (1 to 2 ounces each); see note
- 1 bottle pinot noir or other full-bodied red wine
- 1 medium carrot, trimmed, peeled and chopped coarsely
- 1 medium onion, peeled and chopped coarsely
- 1 celery rib, trimmed and chopped coarsely
- 2 cloves garlic, peeled and crushed
- 1 6 1/2-ounce container D’Artagnan Rich Duck and Veal Stock
- Demi-Glace (see note)
- 2 large sprigs fresh rosemary
- 2 tablespoons peanut or corn oil
- Salt and freshly ground black pepper to taste
- 1 tablespoon unsalted butter
- Nutritional Information
Nutritional analysis per serving (6 servings)
1021 calories; 80 grams fat; 33 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 7 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 42 grams protein; 202 milligrams cholesterol; 461 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- One hour before you are ready to cook the lamb, remove it from the refrigerator.
- Meanwhile, in a 3-quart nonreactive shallow saucepan, bring the wine to a boil. With a long match, ignite the wine and boil for 2 to 3 minutes, or until the flame subsides and the alcohol evaporates. Add the carrot, onion, celery and garlic; cook at a low boil for about 10 minutes, or until reduced by half. Add the demi-glace and simmer about 15 minutes, or until reduced by half. Remove the pan from the heat; add the rosemary to steep and set aside.
- Preheat the oven to 500 degrees. Heat a large skillet (preferably cast iron) over high heat. Add 1 tablespoon of the oil. When the oil begins to shimmer, add about half the loins and brown about 1 minute on each side. (Do not overcrowd the meat.) Season with salt and pepper and set aside. Repeat with the remaining loins.
- Return all the loins to the skillet and transfer it to the oven. Roast the loins for 4 to 5 minutes, or until the meat is firm to the touch and an instant-read thermometer in the thickest part registers 120 degrees. Transfer the loins to a platter, cover loosely with foil and let stand 5 minutes. (The temperature will reach 125 to 130 degrees for medium rare.)
- Wipe out the skillet. Brown the tenderloins in batches with the remaining tablespoon of oil for 1 to 1 1/2 minutes per side for medium rare.
- Add any juices from the meat to the reserved sauce. Strain it into a bowl through a fine sieve, pressing the vegetables with the back of a spoon to extract as much liquid as possible. Wipe out the saucepan, add the strained sauce and return to a simmer. Whisk in the butter until melted. Remove from the heat and season with salt and pepper. (Makes about 1 cup.)
- Slice the loins on the bias and the tenderloins into thirds. Divide among 6 plates, nap with sauce and serve with Roasted Tomatoes and Summer Peas (see recipes).
- For American lamb, prepare as directed, but use 3 pounds of tenderloins (about 6 ounces each), trimmed. Brown in batches, 3 minutes per side, and finish in the oven until the lamb reaches the same internal temperature.
- D’Artagnan Rich Duck and Veal Stock Demi-Glace can be purchased at Dean & DeLuca and other fine food stores, or call (800)327-8246.
1 hour 15 minutes
Dining and Cooking