Loin of Lamb With Gremolada (Inn at Little Washington)

• 2 cups plus 2 tablespoons olive oil
• 2 teaspoons chopped garlic
• 4 to 5 bay leaves
• 2 teaspoons crushed black peppercorns
• 1 tablespoon fresh or dried rosemary
• 2 racks of lamb, eye only
• 1 small onion, diced
• 1 1/2 cups diced turnips
• 2 cups water
• 3/4 cup diced tomatoes, fresh or canned
• Salt to taste
• 1/4 cup parsley leaves
• Zest of one lemon
• 3 to 4 cloves fresh garlic, peeled

1. Combine 2 cups olive oil with 2 teaspoons chopped garlic, bay leaves, peppercorns and rosemary.
2. Marinate lamb in mixture for several hours or overnight in refrigerator.
3. Cook onions in remaining 2 tablespoons olive oil until translucent.
4. Add turnips and cook about 5 minutes.
5. Add water and salt and simmer 10 minutes.
6. Add tomatoes, reduce mixture slightly and pass through fine-mesh strainer.
7. To thicken slightly, stir some of the solids that remain in the strainer back into liquid.
8. Thickness of sauce will be determined by amount of solids added to it.
9. If made ahead, reheat.
10. To make gremolada, finely mince parsley, lemon zest and garlic and combine.
11. To cook, remove lamb from marinade and sear on all sides in hot, heavy skillet until cooked to desired doneness.
12. Meanwhile, reheat sauce.
13. Slice lamb into 1/4-inch thick medallions, arranged in a circle.
14. Spoon sauce over and sprinkle with gremolada.

olive oil, garlic, bay leaves, black peppercorns, rosemary, lamb, onion, turnips, water, tomatoes, salt, parsley, lemon, garlic

Taken from cooking.nytimes.com/recipes/3577 (may not work)