Pan Seared Lamb Loin, Vanilla Parsnip Puree, Red Currant Reduction

Prep time: 45 minutes

Cooking time: 20 minutes

Feeds: 4

4 lamb loin

¼ cup extra virgin olive oil

2 bulbs garlic, peeled, smashed

8-10 fresh sage leaves

Salt and pepper to taste

1.5 lbs.parsnips

4 Tbsp. raw butter

¼ cup heavy cream

1 Tbsp. vanilla bean paste

1 Tbsp. honey

Salt and pepper to taste

1 cup red wine

½ cup red currant jelly

1 Tbsp. red wine vinegar

Smash the garlic, lightly tear the sage leaves with your hands, place all in a bowl with olive oil

Toss the lamb loins in the marinade and cover evenly, then cover and refrigerate at least 30 minutes

Meanwhile, peel the parsnips, remove stems, chop into large chunks

Place in salted water and bring to a boil, cook until soft but not overcooked

Meanwhile, place the red wine in a small pot and bring to a simmer, slowly reducing, add the red currant jelly, and the red wine vinegar

Once cooked drain all excess water from the parsnips and place in the food processor, or back in the pot to hand mash (I prefer the processor for this recipe because I like it very smooth)

Add the cream, butter, honey and vanilla, and puree until smooth, or mash until smooth, set aside

Now place a medium pan on high heat

Removing excess leaves from the lamb, place the loins in the hot pan

Sear on all sides, allowing it to brown evenly, about 7-8 minutes for medium rare

Remove from the pan and allow the loins to rest for 5-6 minutes

Meanwhile, stir the red currant reduction to ensure it is smooth and the jelly has dissolved, the consistency should be a light syrup

Lay a generous spoonful of the parsnip puree on the plate, then slice the lamb loin on the biase and place it on the parsnip puree

Top with the red currant reduction and serve

I serve this with roasted potatoes. It makes a crispy contrast to the soft puree. Enjoy this with a big glass of red wine. Who’s hungry?