Rosemary Lamb Loin Recipe

Rosemary Lamb loin recipe with rhubarb chutney served with fiddleheads, white asparagus wrapped with prosciutto, Jerusalem artichoke gratin.

Rosemary Lamb Loin Recipe

4 loins of Ontario Lamb approximately 5 to 7 ounces each
2 sprigs fresh rosemary, chopped
2 cloves fresh garlic, chopped
Olive oil for frying
Port wine for deglazing and reduction
Kosher salt and freshly ground black pepper to taste

Heat olive oil in a sauté pan over medium heat and brown loins evenly on all sides. Add chopped garlic and rosemary and transfer to the oven and roast for 8-10 minutes or until cooked to desired colour. Remove the lamb from the oven and allow to rest. Season to taste. Deglaze sauté pan with a generous amount of port wine and allow to reduce over medium heat until the liquid has reached a syrupy consistency. Set aside but keep lukewarm. Drizzle finished lamb dish with rosemary port reduction. Serve with prosciutto wrapped white asparagus, butter sautéed fiddleheads, Jerusalem artichoke gratin, and minted rhubarb chutney.

 

Sautéed Fiddleheads Recipe

8 ounces fresh Fiddleheads (may substitute with frozen)
1 garlic clove, minced very fine
3 tbsp butter
2 tablespoons finely chopped fresh parsley
Kosher salt to taste

Trim any brown ends of the fiddleheads and pull off any remaining skin. Wash very thoroughly under cold water. Blanche in boiling water for approximately one minute. Pull from water and strain and pat dry with paper towel. In a sauté pan over medium heat sauté the fiddleheads in butter and garlic. It’s okay if the butter browns slightly. Season to taste with kosher salt and freshly ground black pepper.

Minted Rhubarb Chutney Recipe

1/2 cup sugar
1/2 cup cider vinegar
1 tbsp Fresh spear mint chopped fine
3 cups chopped fresh or frozen rhubarb

Combine sugar and cider vinegar and bring to a simmer over low heat, stirring occasionally until sugar dissolves. Add rhubarb and bring to a soft boil. Cook until rhubarb is tender and mixture thickens to a jam-like consistency. Cool, incorporate chopped spearmint, and serve at room temperature.

 

Prosciutto Wrapped White Asparagus Recipe

8 large spears white asparagus
4 thin slices of Prosciutto ham
Cracked black pepper to taste
Olive oil for roasting

Trim the tough ends off the asparagus. Blanche in boiling water for approximately one minute. Pull from water and apt dry with paper towel. Season asparagus with cracked black pepper and roll two spears each in a single slice of prosciutto leaving the tips exposed. Line in an olive oil greased roasting dish and roast until prosciutto has become browned. Remove from the oven and serve hot.

 

Jerusalem Artichoke Gratin Recipe

1 pound Jerusalem Artichokes
1/8 cup butter cut into small cubes
1 tsp butter for greasing baking dish
1/4 cup 35% cream
1/2 tsp fresh sage chopped fine
1/2 cup breadcrumbs
2 tbsp grated parmesan cheese
Kosher salt and freshly ground black pepper to taste

Scrub the Jerusalem artichokes and boil them in salted water until they are fork tender, about 10 to12 minutes. Drain, cool, and then cut into 3/8 inch slices and toss with chopped sage and salt and freshly ground black pepper to taste. Butter an appropriate sized baking dish and fill with the Jerusalem artichokes. Dot the artichokes with butter cubes and drizzle with cream. Combine breadcrumbs and grated parmesan cheese and sprinkle over the artichokes. Bake at 400 degrees until the breadcrumbs are nicely browned, approximately 20 minutes.