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LAMB LOINS WITH VANILLA-POTATO-PUREE AND TOMATO CONFIT

Delicous lamb loins with vanilla-potato-puree and tomato confit.

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Delicous lamb loins with vanilla-potato-puree and tomato confit.

LAMB LOINS WITH VANILLA-POTATO-PUREE AND TOMATO CONFIT


  • Author: Luisa Lehmann (Dr. Oetker)
  • Total Time: 130 min.

Ingredients

LAMB

4 lamb loins (800 g, boneless)

2 tbsp olive oil

10 g butter, unsalted

1 bunch rosemary

2 cloves garlic, peeled

Salt and pepper

TOMATO CONFIT

600 g cherry tomatoes

3 cloves garlic, peeled

2 Taylor & Colledge Vanilla Pods

100 ml olive oil

1 bunch thyme

1 tbsp powdered sugar

Sea salt

VANILLA-POTATO-PUREE

800 g potatoes

125 ml milk

30 g butter, unsalted

1 Taylor & Colledge Vanilla Pod

Salt and pepper


Instructions

Step 1: Let’s make our delicious lamb loins with vanilla-potato-puree and tomato confit. Preheat oven to 130°C/ 110°C fan/ gas mark 1.

Step 2: Place the tomatoes, thyme and garlic in a baking tray. Drizzle with olive oil. Scrape out the vanilla pod, add the pulp and the pod to the tray. Toss to combine, then sprinkle with icing sugar and salt. Bake for 90 minutes.

Step 3: Place potatoes in a large pot, cover with water and bring to a boil. Cook for 20 minutes, or until tender. Drain and leave to cool slightly, then peel. Place back in the pot.

Step 4: Scrape out the vanilla pods. Combine milk, butter and vanilla in a saucepan; bring to a simmer. Remove from heat and remove the vanilla pod.

Step 5: Pour the milk-mixture over the potatoes and mash with a potato masher or handheld blender until creamy. Season with salt and pepper and keep warm.

Step 6: Add 2 tbsp olive oil and butter to a pan and heat to medium. Add the garlic and rosemary. Season the lamb with salt and pepper and fry 3-4 minutes each side. Leave to rest for a further 5 minutes, then slice and serve with the mashed potatoes and tomatoes. Enjoy our lamb loins with vanilla-potato-puree and tomato confit.

  • Prep Time: 35 min.
  • Resting Time: 5 min.
  • Cook Time: 90 min.

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