Lamb Tenderloin And Garlic Potato Cakes

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 7
• 1 (2 lb) racks of lamb, bones removed (lamb tenderloin)
• sea salt, to taste
• pepper, to taste
• 1/2 teaspoon olive oil
• 1 potato, peeled, washed and grated (1/2 lb)
• 1/4 onion, washed and grated
• 1 teaspoon flour
• 1 garlic cloves, chopped or 1/8 teaspoon garlic powder
• 1 egg
• 2 tablespoons heavy cream
• 1 teaspoon parsley, chopped
• 1/2 teaspoon sea salt
• pepper, to taste
• 1/2 tablespoon butter or 1/2 tablespoon olive oil
• lamb bone
• 1/3 onion, peeled & sliced
• 1/3 carrot, peeled & sliced
• 1 teaspoon flour
• 1/2 cup water
• 1/4 cup wine or 1/4 cup port wine
• 1 bunch fresh thyme
• 2 teaspoons butter
• sea salt, to taste
• pepper, to taste

Recipe

• 1 preheat oven to 500°f.
• 2 season lamb with salt and pepper.
• 3 heat oil over medium heat.
• 4 sear lamb in oil on both sides.
• 5 place in a small roasting pan and roast for 8-10 minutes (this cut is best served rare to medium-rare).
• 6 mix grated potato and onion together; rinse mixture under slowly running cold water about 5 minutes.
• 7 press to remove water.
• 8 add flour, garlic, egg, cream, parsley, salt, and pepper.
• 9 form one cake per person (to the size of the saute pan); sauté in oil on both sides.
• 10 set aside, but keep warm.
• 11 sauté lamb bones until golden brown.
• 12 add onion and carrot to pan.
• 13 turn heat down to low and cook for 5-10 minutes.
• 14 add flour; cook 4-5 minutes, stirring constantly.
• 15 add water, wine, thyme, and bay leaf; cook 15-20 minutes (sauce should be thick and golden in color).
• 16 strain sauce, discarding solids.
• 17 whip butter into sauce.
• 18 season to taste.
• 19 for pretty presentation, slice lamb thin and place on plates in circular forms, drizzle sauce around the lamb and serve the potato cakes on the side.
• 20 serve hot.