Loin Of Lamb With Gremolada Inn At Little Washington Recipes

Steps:

• Combine 2 cups olive oil with 2 teaspoons chopped garlic, bay leaves, peppercorns and rosemary. Marinate lamb in mixture for several hours or overnight in refrigerator.
• Cook onions in remaining 2 tablespoons olive oil until translucent. Add turnips and cook about 5 minutes. Add water and salt and simmer 10 minutes. Add tomatoes, reduce mixture slightly and pass through fine-mesh strainer. To thicken slightly, stir some of the solids that remain in the strainer back into liquid. Thickness of sauce will be determined by amount of solids added to it. If made ahead, reheat.
• To make gremolada, finely mince parsley, lemon zest and garlic and combine.
• To cook, remove lamb from marinade and sear on all sides in hot, heavy skillet until cooked to desired doneness.
• Meanwhile, reheat sauce.
• Slice lamb into 1/4-inch thick medallions, arranged in a circle. Spoon sauce over and sprinkle with gremolada.

Steps:

• Preheat the oven to 400 degrees. Sprinkle the lamb generously with salt and pepper and rub it with the garlic cloves.
• Heat the oil in a large skillet over high heat. When very hot, add the racks of lamb and cook, turning, until all sides are browned, about 5 to 6 minutes. Transfer the lamb to a roasting pan with a rack and roast, rounded side up, for 20 minutes.
• Meanwhile, to make the gremolata, combine the zest, garlic, parsley and salt in a small bowl and stir until thoroughly mixed.
• Remove the lamb from the oven, turn it so that the rounded side is down and press the gremolata onto the chops. Return the lamb to the oven and roast until the meat reaches the desired doneness, about 3 more minutes for medium rare. Transfer the racks to a cutting board, cool for 5 minutes and, using a sharp knife, cut the racks into individual chops. Transfer to a platter and serve immediately.

Steps:

• Heat the oven to 450 degrees.
• Season the lamb with salt and pepper and let it rest until it reaches room temperature, about 30 minutes.
• Place in a roasting pan and roast for about 20 to 25 minutes for medium-rare.
• When the lamb has cooked for about 15 minutes, mince the mint, garlic and lemon zest until very fine, almost a paste.
• Note: Fresh mint will discolor almost immediately, so do this at the last -- about 5 minutes before you'll use it.
• Spread the mint gremolata over the rack of lamb and return to the oven for the final 5 minutes.
• Remove the rack of lamb from the oven and let it rest under a foil tent for about 10 minutes.
• Cut it into chops and serve.