This moist and tender lamb is served with oven-dried tomatoes, a potato galette and is finished with a rosemary-infused jus.
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I've made this twice. First time I made just the lamb, the second time the whole recipe. The de-boning and tying was a breeze thanks to Dawn's instruction :)
Because the portion size is quite small we had it as part of a multi-course menu. It was perfect except for the garlic. Maybe I didn't roast it long enough because its flavour totally dominated my palate which in turn affected how the wine tasted.
I was also concerned about how the tomatoes would interact with the wine but most of their acidity was removed by the roasting and they worked out just fine.
This paired perfectly with a 2003 Bordeaux from Pessac-Leognan but would work equally well with any Cabernet dominated Bordeaux (Left Bank), Napa or Auzzie Cabernet.
There are a few things that you can do ahead of time to makes things a bit easier for yourself. I would suggest that you make the short stock ahead of time; however, I don't think that you can make the jus ahead as you need the pan juices for this part. The tomatoes are also best made the day of as they can dry out if made too far ahead. The garlic could be made ahead and reheated. The lamb loin can also be cleaned and prepped ahead.
If you are preparing this dish for the first time, it is a fair bit of work and prep but just make sure to have all of your mise en place done. Be sure to not overcook the meat, as this is one of the most important parts of the meal. Good luck and have fun at your dinner party. Cheers!
It was all a great success, the only mistake I made was doing a French onion soup starter, with only one oven/grill combination had to grill the cheese and then put the oven on for the lamb, so a bit of a wait between courses, the other thing I found was lamb after resting for 10 mins was a little cold, once the lamb has rested for say 5 mins could I then put it in warm oven to keep hot without it over cooking. The jus by the way was absolutely gorgeous, thanks again.