Grilled Lamb Loin with Cabernet-Mint Sauce and Garlic Mashed Potatoes

Grilled Lamb Loin with Cabernet-Mint Sauce and Garlic Mashed Potatoes
Photo by James Carrier

Ingredients

  • 1 fat-trimmed lamb loin, boned, rolled, and tied (about 1 lb. total; see notes)
  • 1 ¾ pounds Yukon Gold or russet potatoes, peeled and cut into 1 1/2-inch chunks
  • About ½ teaspoon salt
  • 1 tablespoon chopped Italian parsley
  • 2 tablespoons fresh thyme leaves or 1 tablespoon dried thyme
  • ½ cup chopped shallots (about 4 oz.)
  • ½ cup balsamic vinegar
  • + 9 more ingredients
    • Milk (optional)
    • 3 cups fat-skimmed low-sodium beef broth
    • ½ cup (1/4 lb.) plus 1 tablespoon butter or margarine
    • 2 cups Cabernet Sauvignon or other dry red wine
    • About ¼ teaspoon pepper
    • ½ cup plus 1/2 tablespoon extra-virgin olive oil
    • 30 cloves garlic, peeled
    • ½ cup whipping cream
    • ¼ cup chopped fresh mint leaves

1. Rinse lamb and pat dry. Chop 10 cloves of garlic. In an 8- by 10-inch baking dish, mix half the chopped garlic, 1/2 cup olive oil, vinegar, shallots, thyme, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add lamb and turn to coat. Cover and chill at least 4 hours or up to 1 day, turning ...

View full recipe at My Recipes

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