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2 lamb loins - boneless, completely trimmed
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1 Tbsp tarragon
1 Tbsp thyme
1 Tbsp oregano
1 Tbsp basil
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s&p
2 Tbsp oil - olive
Sauce:
0.5 c oil - olive
1 sprig rosemary
0.5 c mayonnaise
2 Tbsp mustard - Dijon
1 tsp lemon juice
1 tsp rosemary - fresh, chopped
=S&p lamb, roll in herbs. Drizzle with oil and sear in hot pan, sealing exterior and darkening herbs. Cool, wrap tightly in plastic, squeezing into cylinders, freeze for two hours.
Sauce: Heat rosemary in oil until rosemary darkens, remove and cool oil. Add mustard, then oil to mayo, finish with lemon juice and rosemary.
Thaw lamb 5 minutes, slice tinly, serve with sauce.
-
1 Tbsp tarragon
1 Tbsp thyme
1 Tbsp oregano
1 Tbsp basil
-
s&p
2 Tbsp oil - olive
Sauce:
0.5 c oil - olive
1 sprig rosemary
0.5 c mayonnaise
2 Tbsp mustard - Dijon
1 tsp lemon juice
1 tsp rosemary - fresh, chopped
=S&p lamb, roll in herbs. Drizzle with oil and sear in hot pan, sealing exterior and darkening herbs. Cool, wrap tightly in plastic, squeezing into cylinders, freeze for two hours.
Sauce: Heat rosemary in oil until rosemary darkens, remove and cool oil. Add mustard, then oil to mayo, finish with lemon juice and rosemary.
Thaw lamb 5 minutes, slice tinly, serve with sauce.