“The only time to eat diet food is while you’re waiting for the steak to cook” ~ Julia Child
The first crisp days of fall call for a delicious and cozy meal. Who says you need to be hosting a dinner party or sitting at a fancy restaurant to be eating an elegant comfort meal. I for one absolutely love to work away at a dish and then enjoy it, savouring the delectable flavours. Of course you can always invite your friends and share the scrumptious meal you just cooked up!
Rosemary/Thyme and garlic infused Lamb Loin with Cabernet Sauce:
1 loin of lamb (1.5 lbs), trimmed and tied
2 cloves of garlic, thinly sliced
5 sprigs of fresh thyme
3 sprigs of fresh rosemary
2 tbsp olive oil, divided
salt and pepper to taste
1 shallot, minced
1 cup Cabernet sauvignon
1 cup lamb or beef stock
1 tbsp unsalted butter, softened
With a sharp knife make small slits in the lamb, and then insert garlic cloves into the slits. Tie the lamb up with your cooking string.
Tuck the thyme and rosemary under the strings. Cover with plastic wrap and refrigerate overnight.
Next day: Rub the lamb with 1 tbsp olive oil and season with salt and pepper. Preheat the oven to 475 F. Roast the lamb for 15-20 minutes, or until a cooking thermometer reads between 125 F to 130 F (for rare) or 130 F to 135 F (for medium-rare) as it leaves the oven.
*Remember that the meat continues to cook as it rests*
Cover with foil and let stand while you make your sauce.
For the sauce: Heat the remaining olive oil in a skillet over medium-high heat. Add the shallots and cook until they just start to brown. Add the wine and stock. Simmer until the sauce is reduced to 1 cup — which should take about 20 minutes. Once it has reduced, strain the sauce through a fine-mesh sieve and stir in the butter. Season to taste with salt and pepper.
Discard the string and herbs from the lamb.
Slice the lamb and arrange on a plate in any way you find pleasant to the eye, then drizzle your Cabernet sauce over the lamb and enjoy!
A fresh side dish:
Jicama- Citrus Slaw:
½ cup fresh orange juice
2 tblsp fresh lime juice
2 tbsp fresh chopped cilantro
2 tbsp olive oil
½ medium green cabbage, shredded
1 stalk celery, chopped
1 carrot, shredded
1 green pepper, seeded and julienned
1 small jicama, peeled and julienned
Salt and pepper to taste
In a bowl, whisk together juices, olive oil, cilantro, salt and pepper. In a another bowl toss vegetables with dressing. Adjust seasoning to taste.
Cover and let stand for 2 hours before serving along side your lamb.