Lamb Loin with Red Wine Demi Glace

4.84 from 6 votes

Lamb Loin with Red Wine Demi Glace

You'll love this restaurant style lamb loin with a red wine demi glace. Roasted and served on a bed of spinach and rutabaga puree, with a Tomato Confit. Simply Delicious.

Prep Time20

Cook Time1 15

Total Time1 35

Course: Entree

Cuisine: French

Servings:

Calories: 1428kcal

Author: Chef Dennis Littley

Ingredients

Red wine Demi Glaze

3 large marrow bones
2 large carrots chopped
1 ½ onion chopped
3 stalks celery chopped
½ gallon cold water
2 sprigs of rosemary
5 sprigs of thyme
2 tablespoons butter
½ shallot thin sliced
1 cup red wine

Rutabaga Puree

½ Rutabaga medium diced
1 pint whole milk
1 teaspoon salt

Sauteed Spinach

½ lb fresh baby spinach
½ tablespoon butter
Salt and pepper to taste

Tomato confit

2 capari vine ripened tomatoes
3 cups olive oil
2 sprigs of rosemary

Seared Lamb Loin

2 Rack of lamb
2 tablespoons butter
2 tablespoons canola oil
Salt and pepper

Instructions

Red wine Demi Glaze

In a 350 degree oven, roast marrow bones and vegetables on a large sheet pan for 45 minutes.
Remove from oven, place all contents into a stock pot (or pasta pot), and cover with water.
Bring contents of pot to a boil for 10 minutes, reduce heat to a simmer, add whole herbs, cook for 8 hours on a simmer.
Strain the mixture, place liquid back into the pot and reduce it on medium high, until it is a glaze.
In a medium sized pot, place butter and shallots on low heat until caramelized it is a very slow process, make sure it does not burn, could take from 20-30 minutes.
Deglaze the medium sized pot with red wine, and cook off alcohol on high for 1 minute. Pour demi into medium pot, bring it up to temperature, serve warm

Rutabaga Puree

Place rutabaga in a medium pot, add milk and boil on high until fork tender.
Strain and reserve milk. Place rutabaga in blender, slowly add reserved liquid until it is a silky, smooth puree. You may not use all of the milk. Dispose of what remains, add salt to taste. Serve warm.

Sauteed Spinach

Steam spinach until just wilted.
In a small sauté pan on high heat add butter and sautee spinach. Season with salt and fresh cracked pepper. *
Tomato Confit
Keep tops on tomatoes, using a paring knife, slice a small x onto the bottom, just deep enough to penetrate skin.
In a small pot on low heat, place tomatoes with rosemary and olive oil. Cook for about 20-30 minutes until the skin blisters.*

Seared Lamb Loin

Preheat oven to 350 degrees Fahrenheit. Debone rack of lamb, leaving one center rib on the loin.
Season with salt and pepper. In a large, very hot sauté pan, add oil and butter until melted. Sear lamb, approximately 2-3 minutes on each side.
Place lamb in oven for 5-7 minutes for medium rare.

Notes

*Lay cooked spinach on a paper towel to absorb excess moisture before you plate. *Tomatoes are going to be very soft, so remove them from the pot with a slotted spoon and drain excess oil by placing on a paper towel. Serve warm *Allow your lamb to cool for 10 minutes before slicing to let the juices settle. *Wondering how to turn a rack of lamb into a lamb loin? How thin to cut the shallots and how much to cook them? Check out my photographic tutorial on Free Spirit Eater for reassurance.

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