Herb‑Seasoned Lamb Loin with Carrot–Fennel Vegetables
Herb‑seasoned lamb loins served with carrot and fennel vegetables is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 700 g fresh New Zealand lamb loin (2 fresh New Zealand lamb loins)
- 2 bulbs fennel
- 500 g small carrots
- smooth parsley
- 1 bundle chervil
- zest of one organic lemon
- 1 Garlic clove
- 4 tbsp olive oil
- Salt
- Pepper
- 100 ml vegetable stock
- 100 g heavy cream
- 50 g Parmesan
Instructions
-
1.
Pat lamb loins dry. Clean and wash fennel bulbs, slice lengthwise into thin rounds or shave. Peel carrots, leaving a bit of green on them; cut lengthwise in half.
-
2.
Wash herbs, shake off excess water. Remove leaves, finely chop. Mix with lemon zest. Press garlic clove against the back of a knife to release flavor.
-
3.
Heat 2 tbsp oil over medium‑high heat and sear lamb loins on both sides until browned, seasoning with salt and pepper. Cook for about 8 minutes at medium heat. Remove loins and wrap in foil.
-
4.
Sauté carrots and fennel in 2 tbsp hot oil, season with salt and pepper. Deglaze with stock and cream, bring to a boil, then cover and simmer for 8–10 minutes. Taste and adjust seasoning.
-
5.
Reheat lamb loins briefly in the pan, coat immediately with herb‑lemon mixture, slice into rounds, and plate with vegetables. Grate Parmesan over top. Serve alongside creamy polenta.
