Charleston Beef Recipe List

Circa 1886

149 Wentworth Street, Charleston, SC 29401

Rosemary Cornmeal Crusted Lamb Loin

4 Servings


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


  • 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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