Lamb Loin with Sage and Vermouth
Lamb Loin with Sage and Vermouth is a recipe with fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 lamb loin
- 1 sharp mustard
- 2 sprigs Rosemary
- sage
- Salt
- freshly ground pepper
- 2 tbsp olive oil
- 350 g shallots
- carrots
- 400 g broad beans
- 300 g celery stalks (4 sticks)
- 2 Tomatoes
- 100 ml vermouth
- broth
- heavy cream
Instructions
-
1.
Brush the meat with mustard. Chop the herbs and sprinkle them over the meat. Season generously with pepper and salt. Place the lamb loin in a baking dish or roasting pan. Sear the meat all around in hot oil.
-
2.
Remove the shallots and add them to the dish. Transfer to an oven preheated to 225°C (fan 200°C / gas level 4) and roast for 25 minutes.
-
3.
Meanwhile, peel the carrots and trim the beans. Clean the celery stalks and cut into pieces.
-
4.
Reduce the temperature to 190°C (fan 160°C / gas level 2-3). Pour in the vermouth and continue roasting for about 40 more minutes, basting with broth occasionally. Add the carrots and beans and roast another 30 minutes. Ten minutes before the end of cooking add the tomatoes. Finish the sauce with cream, salt, and pepper.
