Lamb Loin Marinated in Beer and Clover Honey
Chef/Owner Jennifer Jasinski
A six-pack of Ireland's favorite marinates and tenderizes this dish. Great with cipollini onions and roasted potatoes.
- Beer & Honey Marinade6 cans (14.9 oz. each) dark beer
- 2- 1/4 cups clover honey
- 6 Tbs fresh thyme leaves
- 6 Tbs black peppercorns
- Lamb Loin6 lamb boneless lamb loin, trimmed of surface fat and silver skin, (about 1 lb. each)
- 3 tablespoons, divided olive oil
- 6 cups lamb or veal broth prepared from demi glace
- 3/4 cup chilled butter, cut into chunks
- 1- 1/2 tsp salt
- 1- 1/2 tsp freshly ground pepper
- 3 bunches chervil for garnish
- Braised Cipollini Onions6 tablespoons, divided Olive oil
- 48 cipollini onions, peeled
- 4- 1/2 cups reserved beer marinade
- 6 cups chicken stock
- 6 Tbs butter
- 3 Tbs clover honey
- 3/4 tsp freshly ground pepper
- Roasted Yukon Gold Potatoes12 to 15 large Yukon gold potatoes
- 9 Tbs unsalted butter, divided
- salt and pepper to taste
- 6 Tbs fresh Italian parsley leaves, chopped
- Lamb Marinade In saucepan combine beer, honey, thyme and peppercorns. Cook over medium-low heat, stirring until honey dissolves; chill. Reserve 4-1/2 cups marinade for cipollini onions and reserve 4-1/2 cups marinade for sauce. Place lamb in non-reactive pan and pour remaining chilled marinade over lamb. Cover, refrigerate and marinate for 2 to 4 hours. Remove lamb from marinade and discard marinade.
- In large skillet, heat 1 tablespoon oil over medium-high heat. Quickly brown lamb on both sides in batches, adding additional oil as needed. Place loins in shallow roasting pan. Roast in 400F oven for 16 to 18 minutes or to desired degree of doneness: 145F medium-rare, 160F medium, or 170F for well. Cover and let stand 5 to 10 minutes. Internal temperature will rise approximately 5 to 10 degrees upon standing.
- Pour reserved marinade for sauce and juice from cooked onions into a saucepot and cook over medium-high heat until reduced to about 3-3/4 cups. Add the lamb broth from demi glace and heat through. Add butter and stir until melted. Season with salt and pepper, keep warm.
- Cipollini Onions In large skillet, heat 2 tablespoons oil over medium-high heat. Add onions, cook and stir until browned on all sides. Cook in batches adding oil as needed. Using slotted spoon transfer onions to roasting pan. Pour off excess oil and deglaze the skillet with reserved beer marinade. Cook until liquid is reduced to 3 cups. Add chicken broth and bring to a boil; pour over onions. Cover and bake in 400F oven for 30 minutes or until onions are tender. Remove onions from juice and keep warm. Reserve juice for lamb sauce. Just before serving, melt butter and honey in large skillet, add onions and cook over medium-high heat until glazed; season with salt and pepper.
- Roasted Yukon Gold Potatoes Cut potatoes into neat 3/4-inch squares. Melt 4-1/2 tablespoons butter in large skillet; add half of the potatoes and cook over medium-high heat, tossing gently until lightly browned on all sides. Repeat process preparing all potatoes. Spread on full sheet pan and season with salt and pepper. Bake in 400F oven until tender, about 10 minutes. Keep warm and toss with parsley just before serving.
- To serve: Divide potatoes among 12 warm plates. Carve lamb loin and fan over potatoes; top with onions. Drizzle sauce all around the plate and garnish with chervil sprigs. Serve with remaining sauce.
Calories from Fat 343 (41%)
(60%)Total Fat 39g
(92%)Saturated Fat 18g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Total Carbohydrate 107g
(31%)Dietary Fiber 8g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.