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Home : Entrees : Other Meat : Roast Lamb Loin With Red Pepper, Tomato & Olive Sauce

Makes 4 Servings
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Roast Lamb Loin With Red Pepper, Tomato & Olive Sauce

Contributed by: News Canada

Culinary creations with provincial flavours make you The Next Great Chef (NC) - Three top contenders from the popular television series The Next Great Chef, Season 2 have created unique recipes incorporating flavours from their home provinces to make you the Next Great Chef in the comfort of your own home.

Roast Lamb Loin With Red Pepper, Tomato & Olive Sauce
Where's the beef? Albertans make room on their tables for Lamb Renowned for its world class beef, Alberta is growing in notoriety for its lamb. Albertan cuts are generally larger than imported lamb and tend to have a milder flavour. Chops and steaks are ideal for a quick and casual BBQ meal, but for more sophisticated dining culinarians turn to roasting a rack or leg of lamb.

Recipe by Marc Shoene, Representing Alberta on Canada's Next Great Chef Season 2

Ingredients:

  • 3 lb (1.5 kg) loin roast of lamb
  • 3 cloves garlic
  • 1 small yellow onion
  • 1 cup (250mL) Knorr Red Pepper & Tomato Soup
  • 2 oz (50g) kalamata olives (pitted)
  • 1 zucchini
  • 1 eggplant
  • 1/3 cup (150mL) grape seed oil
  • 4 oz (100g) finely grated parmesan
  • To Taste fleur de sel
  • To Taste black pepper

Directions:

Season lamb with fleur de sel and black pepper.

Sear lamb (medium-high) in a pan with grape seed oil until golden brown. Remove from pan, set on baking rack. Place in oven (300 F) to desired doneness.

Heat a pan to medium and add chopped onion and garlic. Once caramelized, add olives and Knorr Red Pepper & Tomato Soup. Bring to a boil. Remove from heat and puree using a hand blender. Strain and reserve for plating.

Sprinkle parmesan evenly on baking sheet covered with parchment paper. Place in oven (350 F) until cheese begins to brown. Remove from oven. Cool. Break cheese into pieces about 2" x 3".

Remove tops and bottoms of zucchini and eggplant. Cut lengthwise to 1/2" thick. Brush lightly w/ grape seed oil. Grill vegetables 2-3 minutes each side. Remove and cut into small squares. Place 5-6 oz of lamb on top of portioned vegetables in centre of plate.

Add small amount of fleur de sel on cut portion of lamb. Distribute 4 oz of sauce around the plate. Garnish with parmesan crisp.

Prep Time: 20 minutes - Cook Time: 15 minutes

Serving Size: Makes 4 Servings


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