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| Rosemary Cornmeal Crusted Lamb Loin |
| 4 Servings |
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| Ingredients |
4 each Lamb Loin
1 C Corn Meal
8 each Sprigs of Rosemary (8 inches long)
Salt and Pepper
1/2 lb Pork Sausage
2 T Flour
1/2 gal Heavy Cream
3 each Bay Leaf
1 Medium Yellow Onion
4 Large Idaho Potatoes turned into Mashed Potatoes |
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| Method |
| Season the lamb loin.
Strip the rosemary sprigs of their leaves and place them in a food processor along with the cornmeal.
Blend on high until the rosemary is chopped up well enough.
Season the lamb loin with the salt and pepper, encrust with the cornmeal mixture and reserve.
Slowly pour in the oils, and season with the sesame seeds and the salt and pepper.
Combine the ingredients for the salad in a mixing bowl and season with the vinaigrette.
Place the wonton cup in the middle of a large plate and fill it with the salad.
Garnish the plate with the vinaigrette.
Top the salad with a small amount of micro watercress. |
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