Roasted loin of lamb with thick cut fries and wild mushrooms
2 2-pound Australian short loin, boned and
2 tablespoons olive oil
2 ounces butter
1 pound mushrooms, field and wild mixture, wiped
2 tablespoons parsley, chopped
9 large Nicola potatoes, peeled and cut into large chips
1 tablespoon rosemary leaves, finely chopped
cracked black pepper, to taste
sea salt, to taste
¼ cup seeded, prepared mustard
¼ cup horseradish cream
Spicy arugula salad
Preheat oven to 325°F.
Season lamb with salt and pepper, and drizzle with olive oil. Roast lamb in preheated oven, 20-30 minutes per pound. Remove from oven and allow to rest prior to serving.
Prepare mushrooms and potatoes while lamb is roasting. On stovetop, melt butter and add mushrooms to the pan. Cook over medium heat for 6-8 minutes until mushrooms are browned and soft. Add parsley.
Blanch the potato chips in a pot of boiling water for 2 minutes. Remove chips and dry with paper towel. Just before serving, deep fry chips on stovetop until golden, then dust with rosemary, black pepper and salt.
Serve Lamb in thick medallions with chips and mushrooms. Serve with mustard and horseradish on the side. Accompany with spicy arugula salad
To save time, lamb may be cut into thick steaks then pan fried and finished in the oven to the desired doneness.