Lamb With Parsnip And Pancetta Mash And Pinot Noir Sauce
Published March 30, 2004
- Total Time
- 1 hour
- Rating
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Ingredients
FOR THE LAMB
3 pounds boneless lamb loin (with tenderloin tied onto loin)
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon brandy
1 tablespoon olive oil
Pinot noir sauce (see recipe)
FOR THE PARSNIP AND POTATO MASH
2 pounds parsnips (skinny tails snapped off), peeled and cut into thin slices
1 8-ounce Yukon Gold potato, peeled and cubed
Salt
1 tablespoon olive oil
2 ounces pancetta, cut into ⅛-inch dice (⅓ cup)
1 small red onion, cut into ⅛-inch dice (½ cup)
1 large clove garlic, minced
2 teaspoons minced fresh thyme
Freshly ground black pepper
Nutritional analysis per serving (4 to 5 servings)
43 grams carbs; 209 milligrams cholesterol; 1128 calories; 36 grams monosaturated fat; 7 grams polyunsaturated fat; 34 grams saturated fat; 83 grams fat; 10 grams fiber; 1276 milligrams sodium; 50 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dry lamb between paper towels. Put Worcestershire sauce, soy sauce, brandy and olive oil in a 1-gallon zip-seal bag. Put lamb in bag with marinade, seal and swish around. Refrigerate 6 hours or overnight.
- Step 2
Just before roasting lamb, combine parsnips, potato and salt to taste in a 3-quart saucepan, and cover with 4 cups water. Place over high heat, cover and bring to boil. Uncover saucepan, reduce heat to medium-high and cook until vegetables are tender, 10 to 15 minutes.
- Step 3
Meanwhile, combine oil, pancetta and onion in a skillet, and sauté over medium heat until softened and fragrant, about 5 minutes. Add garlic and thyme, and sauté until fragrant, 30 seconds. Remove from heat, and set aside.
- Step 4
Heat oven to 450 degrees. Remove lamb from marinade, and dry well between paper towels. Heat a 10-inch ovenproof skillet over high heat until it is very hot. Place lamb in skillet, fat side down, and sear well on all sides, about 5 minutes total. Transfer skillet to oven, and roast, turning every 4 minutes or so, until lamb registers 125 on instant-read thermometer, 8 to 10 minutes. Remove skillet from oven, and let lamb rest 10 minutes (for medium rare) before slicing.
- Step 5
When parsnips and potato are tender, remove from heat, and drain. Return to heat, and dry in saucepan, stirring constantly. Transfer potato and parsnips to a ricer or food mill, and process into a bowl. Add sautéed pancetta mixture, stir and add salt and pepper to taste.
- Step 6
To serve, spoon mashed parsnips onto plates. Arrange slices of lamb on top. Drizzle with pinot noir sauce.
Private Notes