Epigramme of lamb, with a purée of potatoes.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
For the Lamb
For the Potato Purée
Instructions (15)
  1. Preheat oven to 400°F (200°C).
  2. Season the lamb loin with salt and pepper.
  3. Heat the olive oil in an oven-safe skillet over medium-high heat.
  4. Sear the lamb loin on all sides until browned, about 2-3 minutes per side.
  5. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
  6. Remove the lamb from the oven and let it rest for 10 minutes before slicing.
  7. While the lamb is roasting, place the peeled and quartered potatoes in a saucepan.
  8. Cover with cold water and add a pinch of salt.
  9. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
  10. Drain the potatoes well.
  11. Return the potatoes to the saucepan and mash them thoroughly.
  12. Add the milk and butter to the mashed potatoes.
  13. Season with salt and pepper to taste.
  14. Beat until smooth and creamy.
  15. Slice the rested lamb and serve with the potato purée.
Original Text
Epigramme of lamb, with a purée of potatoes.
Notes
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