Served with Hasselback Potatoes and Celery Puree
Recipe for fried lamb loins
Here, we have grilled a couple of delicious steaks cut from a Danish lamb saddle. The meat has been dry-aged for 180 days, so it is extremely intense and concentrated in flavor.
Served with Hasselback potatoes and celery puree, you have a meal that stimulates all the senses and makes the angels sing!
Servings: Portions
Fried Lamb Loins
Served with Hasselback Potatoes and Celery Puree
Ingredients
- 2 pcs. Steaks carved from lamb loin
- Spices salt and pepper
- Butter or ghee, for frying
- 500 gram Potato
- Olive Oil
- Spices salt and pepper
- 0.5 pcs. Celery optionally a whole one, if it is a small celery root
- 1 pcs. Onion
- 1 clove Garlic
- Water
- Whipping Cream
- Whole Milk
- Spices salt and pepper, preferably white pepper
- Gastrique or vinegar and sugar
Instructions
Fried Lamb Loins
- The steaks are carved from a lamb loin aged for 180 days.
- This results in meat that is extremely robust and intense in flavor, almost devoid of moisture.
- Therefore, we only seared it very briefly on a scorching hot pan as overcooking would render the meat as tough as shoe leather.
- This is how the meat looked before it was seared.
- We seared it for 2 minutes on each side at very high heat in ghee (clarified butter).
- Unlike butter, ghee can withstand high temperatures without burning.
- Once the meat was done, it was seasoned with a bit of salt and pepper before serving.
Hasselback Potatoes
- Ensure the potatoes are either peeled or scrubbed thoroughly if you keep the skins on.
- We generally prefer to keep the skins on the potatoes for the added flavor and vitamins.
- The most challenging part of Hasselback potatoes is slicing them. One must be careful and meticulous.
- Slice about 2/3 deep into the potatoes with a sharp knife, making cuts - the closer the ridges, the better. If you can get as close as 1 mm. apart, that's ideal.
- The trick to avoiding cutting all the way through is to place a wooden spoon behind the potato - so you cut into it. This ensures you don’t cut completely through the potatoes.
- Place the potatoes in a plastic bag and add a generous amount of olive oil.
- Shake the bag well to coat all the potatoes with the oil.
- Place them in an oven-safe dish and bake in a preheated oven for about 40 minutes at 200 degrees Celsius (392 degrees Fahrenheit) (convection).
Celery Puree
- Wash, peel, and dice the celeriac into small cubes.
- Peel and chop the onions and garlic similarly into smaller pieces.
- Place the vegetables in a pot and add 1/3 water, 1/3 cream, and 1/3 whole milk to cover.
- Bring the pot to a boil and let it simmer for about 20 minutes until everything is tender.
- Drain the liquid from the vegetables (reserve it in a jug/container) and blend the tender veggies with a bit of the liquid. I use an immersion blender as I don’t own a countertop blender.
- Add a small amount of the liquid at a time until you achieve the desired consistency. It should be reasonably thick and smooth.
- Season the puree with salt, pepper, and gastrique (or vinegar and sugar) to taste.
- Transfer the puree to a new (and clean) pot and warm it at low temperature for a few minutes.
Serving
- Serve the delicious lamb loin steaks with celery puree and Hasselback potatoes.
