MLA Roasted loin of lamb with thick cut fries and wild mushrooms
- Prep time 20Min
- Cook time 50Min
- Technique Roast
- Meat Lamb
- Cut Loin
- Serves 6
A succulent roasted Australian lamb loin served with crispy thick-cut fries, wild mushrooms, and a tangy horseradish cream and mustard duo, perfect for a comforting yet elegant meal.
Ingredients
- 2 x 900g Australian short loins, boned and rolled
- 2 tablespoons olive oil
- 60g butter
- 450g mixed wild mushrooms, wiped clean
- 2 tablespoons fresh parsley, chopped
- 9 large Nicola potatoes, peeled and cut into large chips
- 1 tablespoon fresh rosemary leaves, finely chopped
- Cracked black pepper, to taste
- Sea salt, to taste
- 60ml seeded, prepared mustard
- 60ml horseradish cream
To Serve:
- Spicy rocket salad
Method
- Preheat oven to 325°F.
- Season lamb with salt and pepper, and drizzle with olive oil. Roast lamb in preheated oven, 20-30 minutes per pound. Remove from oven and allow to rest prior to serving.
- Prepare mushrooms and potatoes while lamb is roasting. On stovetop, melt butter and add mushrooms to the pan. Cook over medium heat for 6-8 minutes until mushrooms are browned and soft. Add parsley.
- Blanch the potato chips in a pot of boiling water for 2 minutes. Remove chips and dry with paper towel. Just before serving, deep fry chips on stovetop until golden, then dust with rosemary, black pepper and salt.
- Serve Lamb in thick medallions with chips and mushrooms. Serve with mustard and horseradish on the side. Accompany with spicy arugula salad
Note:
To save time, lamb may be cut into thick steaks then pan fried and finished in the oven to the desired doneness.
