Lamb Tenderloin and Garlic Potato Cakes
- 1 (2 lb) racks of lamb, bones removed (lamb tenderloin)
- sea salt, to taste
- pepper, to taste
- 12 teaspoon olive oil
- 1 potato, peeled, washed and grated (1/2 lb)
- 14 onion, washed and grated
- 1 teaspoon flour
- 1 garlic cloves, chopped or 18 teaspoon garlic powder
- 1 egg
- 2 tablespoons heavy cream
- 1 teaspoon parsley, chopped
- 12 teaspoon sea salt
- pepper, to taste
- 12 tablespoon butter or 12 tablespoon olive oil
- lamb bone
- 13 onion, peeled & sliced
- 13 carrot, peeled & sliced
- 1 teaspoon flour
- 12 cup water
- 14 cup white wine or 14 cup port wine
- 1 bunch fresh thyme
- 2 teaspoons butter
- sea salt, to taste
- pepper, to taste
- Preheat oven to 500F.
- Season lamb with salt and pepper.
- Heat oil over medium heat.
- Sear lamb in oil on both sides.
- Place in a small roasting pan and roast for 8-10 minutes (this cut is best served rare to medium-rare).
- Mix grated potato and onion together; rinse mixture under slowly running cold water about 5 minutes.
- Press to remove water.
- Add flour, garlic, egg, cream, parsley, salt, and pepper.
- Form one cake per person (to the size of the saute pan); saute in oil on both sides.
- Set aside, but keep warm.
- Saute lamb bones until golden brown.
- Add onion and carrot to pan.
- Turn heat down to low and cook for 5-10 minutes.
- Add flour; cook 4-5 minutes, stirring constantly.
- Add water, wine, thyme, and bay leaf; cook 15-20 minutes (sauce should be thick and golden in color).
- Strain sauce, discarding solids.
- Whip butter into sauce.
- Season to taste.
- 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.
- Serve hot.
lamb, salt, pepper, olive oil, potato, onion, flour, garlic, egg, heavy cream, parsley, salt, pepper, butter, lamb bone, onion, carrot, flour, water, white wine, thyme, butter, salt, pepper
Taken from www.food.com/recipe/lamb-tenderloin-and-garlic-potato-cakes-245040 (may not work)