Lamb Loin Fillets and Roasted Root Vegetables

Melt-in-your-mouth tender grilled lamb loin fillets. Serve plain or with my brandy-wine sauce with dried apricots and raisins! Add roasted root vegetables to complete this feast!

Author: The Mediterranean Dish
Serves: 6

Ingredients:

For the Roasted Root Vegetables

1 russet Potato, peeled, washed, dried sliced into batons
1 sweet Potato, peeled, washed, dried, sliced into batons
3 bulk carrots, peeled, washed, dried, sliced into batons
½ large red onion, sliced (1/4 inch-thick slices)
3-4 beets, peeled washed, dried, sliced into batons
8 whole garlic cloves, peeled
olive oil
salt and pepper
6 springs fresh thyme

For the brandy-wine sauce with dried apricots and raisins:

4-5 roasted garlic cloves, lightly crushed
1 cup dried apricots
2 tbsp raisins of any kind
1 spring fresh thyme
½ cup dry white wine
½ cup brandy
1 tbsp butter, softened
½ cup vegetable broth
¼ tsp ground cinnamon
2 whole cloves, optional
pinch of ground green cardamom
pinch of Aleppo pepper or cayenne pepper
Salt

For the Merino Lamb Loin Fillets

Olive oil
4 Silere merino lamb loin fillets
Salt and pepper
½ cup chopped fresh parsley leaves for garnish

Read more at themediterraneandish.com

 

fancy

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