Herbed Lamb Loin with Pea & Chive Mash

For the past few days I’ve posted a few Easter friendly recipes, Lamb with Sweet Potato Parsnip Pancakes and Boulangere Potatoes. Easter for me is always associated with Lamb which is one of the most flavourful meats out there. Traditionally for Easter my Mum would cook roast leg of lamb but for some it’s a little fatty so here I did the ‘filet’ of lamb, the loin which is really the leanest cut and comes from the rack (just without the bones).

RECIPE:

Serves 3-4

1 rack of grass fed lamb – boned (keep the bones for making a stock/sauce)

Herb Marinade:

1 tbsp fresh thyme

1 tbsp fresh marjoram

2 cloves garlic – minced

1/2 tbsp wholegrain mustard

1/2 lemon – zested

2 tbsp olive oil

1lb white potatoes – peeled, rough chop

1 cup garden peas (fresh when in season or frozen)

2 tbsp chives – fine chop

1/2 cup homemade low-sodium chicken broth

1 tbsp olive oil

S&P

DIRECTIONS:

Preheat oven to 420°F

Preheat non-stick skillet on high for 1 minute. Season the lamb with S&P on all sides. When pan is hot drizzle oil and carefully place loin in pan. Brown all sides, 2 minutes each side approx. Once browned remove and let cool.

NOTE: I like to sear the meat first before marinating it. I find that if you sear it with the marinade on the herbs and such will burn and taint the flavour.

Meanwhile whisk all marinade ingredients together in a mixing bowl. Add seared lamb and coat evenly. Refrigerate for a minimum 2 hours up to 6.

Remove lamb from fridge 1 hour before cooking to let return to room temperature.

Place on a foiled oven tray. Pop in oven for 10-12 minutes or until internal temperature 120°F for medium rare.

Very important: Let meat rest for 7-8 minutes once removed from oven. This is to let the juices redistribute back into the meat.

To Make Mash:

Cook the potatoes as normal in salted water until fork tender.

If using frozen peas place in colander that you’re going to drain potatoes in so as to warm through.

Once potatoes are cooked, drain (with peas) and add back into same pot. Mash peas and potatoes along with broth. Once smooth fold in chives. Taste and season with S&P.

Serve with roasted baby carrots.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.