Herb-Crusted Roasted Lamb Loin with Garlic Confit
This exquisite dish, crafted by Chef Gerald Hirigoyen of the renowned Piperade and Bocadillos Restaurants in San Francisco, is a celebration of rich flavors and tender textures. The succulent lamb loins are seasoned with a fragrant blend of roasted garlic and fresh thyme, creating a beautiful crust that complements the natural juiciness of the meat. Paired with a savory sauce made from caramelized garlic and a splash of wine, this dish is perfect for any special occasion or a cozy family dinner. Serve it alongside your favorite sides to elevate the dining experience.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Water
2 quarts (Boiling)
Garlic cloves
16 (Peeled and kept whole; 6 cloves mashed)
Olive oil
4 tablespoons (Divided)
Fresh thyme
2 tablespoons (Chopped fine)
Kosher salt
to taste (Seasoning)
Fresh ground white pepper
to taste (Seasoning)
Lamb loin
2 (3/4 lb each) (Trimmed)
Veal stock
1/4 cup (For sauce)
Unsalted butter
1 tablespoon (For sauce)
Instructions
1
Begin by boiling 2 quarts of water in a large pot. Add 16 garlic cloves and cook until very tender, approximately 15 to 20 minutes. Once softened, rinse the garlic under cold water for about 30 seconds to halt the cooking process and set aside.
2
Preheat your oven to 450°F (230°C). In a mixing bowl, combine 6 of the cooked garlic cloves with 4 tablespoons of olive oil. Mash the mixture with a fork or whisk until smooth, then add in 2 tablespoons of finely chopped fresh thyme, along with kosher salt and freshly ground white pepper to taste.
3
Rub the garlic-herb mixture generously over the trimmed lamb loins to coat them completely. Arrange the prepared lamb on a baking sheet.
4
In a large ovenproof sauté pan, heat 2 tablespoons of olive oil over high heat. Once hot, add the lamb loins and sear them until browned on both sides, about 3 minutes each. Transfer the sauté pan to the preheated oven and roast the lamb loins until they reach medium rare doneness, approximately 8 minutes. Remove from the oven and allow the meat to rest on a cutting board.
5
While the lamb is resting, place the sauté pan back on the stove over high heat. Add the remaining 10 garlic cloves and sauté until they turn lightly browned, around 2 to 3 minutes. Pour in the veal stock and wine, then deglaze the pan by stirring and scraping the fond from the bottom. Allow the mixture to cook until the wine has reduced by half.
6
Reduce the heat to low and swirl in 1 tablespoon of unsalted butter, seasoning the sauce with additional salt and pepper to your taste.
7
To serve, slice the rested lamb loins into 3/4-inch thick pieces. Arrange the slices on plates and generously spoon the garlic sauce over them. Finally, scatter the sautéed garlic cloves around each plate for added flavor and presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Who is the chef behind the Herb-Crusted Roasted Lamb Loin recipe?
The recipe was crafted by Chef Gerald Hirigoyen of the Piperade and Bocadillos restaurants in San Francisco.
What is the primary flavor profile of the lamb crust?
The crust is made from a fragrant blend of roasted garlic, fresh thyme, olive oil, kosher salt, and ground white pepper.
How many garlic cloves are required for this recipe?
A total of 16 garlic cloves are needed for both the herb crust and the garlic confit sauce.
How should the garlic be initially prepared?
Boil the garlic cloves in 2 quarts of water for 15 to 20 minutes until very tender, then rinse under cold water for 30 seconds.
What temperature should the oven be set to?
The oven should be preheated to 450°F (230°C).
How do I make the garlic-herb paste for the lamb?
Mash 6 of the cooked garlic cloves with 4 tablespoons of olive oil, then stir in 2 tablespoons of chopped fresh thyme, salt, and white pepper.
How much lamb is used in this recipe?
The recipe calls for two lamb loins, each weighing approximately 3/4 lb, which should be trimmed before cooking.
How long should I sear the lamb on the stovetop?
Sear the lamb loins over high heat for about 3 minutes on each side until they are browned.
How long does the lamb need to roast in the oven?
Roast the lamb for approximately 8 minutes for medium-rare doneness.
What is the purpose of resting the meat?
Resting the meat on a cutting board after roasting allows the juices to redistribute, ensuring a tender and succulent texture.
How is the garlic sauce prepared?
Sauté 10 garlic cloves until lightly browned, add veal stock and wine to deglaze the pan, reduce the liquid by half, and finish with butter.
What liquid is used to deglaze the pan?
A combination of 1/4 cup veal stock and wine is used to deglaze the pan and create the sauce.
How much butter is added to the sauce?
One tablespoon of unsalted butter is swirled into the sauce over low heat at the final stage.
How should the lamb be sliced for serving?
The lamb loins should be sliced into 3/4-inch thick pieces.
What is the recommended garnish for this dish?
Spoon the garlic sauce over the lamb and scatter the sautéed whole garlic cloves around the plate.
Is fresh or dried thyme better for this recipe?
Fresh thyme is specifically recommended for its fragrance and to create the proper herb crust.
What type of pepper is used in this recipe?
The recipe calls for freshly ground white pepper to season the herb mixture and the sauce.
Can I use salted butter for the sauce?
The recipe specifies unsalted butter to better control the overall salinity of the sauce.
What is the texture of the garlic after boiling?
The garlic should be very tender, which allows it to be easily mashed into a paste for the crust or sautéed for the sauce.
How much water is needed to boil the garlic?
You will need 2 quarts of boiling water.
What is 'fond' and why is it scraped during cooking?
Fond refers to the browned bits of meat and seasoning stuck to the pan; scraping it while deglazing incorporates those intense flavors into the sauce.
Is this recipe suitable for a dinner party?
Yes, it is described as an exquisite dish perfect for special occasions or cozy family dinners.
Should the lamb be seasoned before or after the herb rub?
The seasoning (salt and pepper) is mixed directly into the garlic-herb paste which is then rubbed over the lamb.
What type of pan should be used for roasting?
A large ovenproof sauté pan is ideal so you can move it directly from the stovetop to the oven.
Can I use black pepper instead of white pepper?
While white pepper is traditional for this recipe, black pepper can be used as a substitute, though the flavor profile will change slightly.
How many servings does this recipe provide?
The recipe uses 1.5 lbs of lamb total, typically serving 2 to 4 people depending on side dishes.
What is the total cooking time for the lamb loins?
The total active cooking time for the lamb is about 14 minutes (6 minutes of searing and 8 minutes of roasting).
Why is the garlic boiled before roasting?
Boiling the garlic softens it into a confit-like texture and mellows its raw pungency before it is used in the crust and sauce.
What should the consistency of the wine reduction be?
The wine and stock mixture should be reduced by half to concentrate the flavors before adding butter.
Are there any specific side dishes recommended?
While not specified, the description suggests serving it alongside your favorite sides to elevate the dining experience.