I have a confession to make… I am not a good cook and honestly, I don’t even know how to cook at all. Let alone the simple pasta or stir-fried vege. I already have problem with it. What’s more when it comes to a slab of lamb loin…
But I still managed to come out something with it on the Mother’s Day. *tear of joy*
Roasted Lamb Loin with Dijon Mustard
Thought of doing the Gordon Ramsay’s Herbs Crusted Lamb with this loin. However, I find that’s a little too over for a newbie like me. Scouted through the web and i found simple marinade. Twisted it in my style and here is the outcome.
The hero ingredients in this recipe are Tatua’s Whipping Cream, Anchor Pure New Zealand Butter and Pure South New Zealand Lamb Loin.
What you need are:
600g Pure South New Zealand Lamb Loin
7 cloves of garlic, finely chopped
3 tbsp Dijon mustard
3 tbsp balsamic vinegar
1.5 tsp sugar
Fresh rosemary (I used dried since there is one in the fridge)
Anchor Pure New Zealand Butter
Tatua’s Whipping Cream
What you need to do:
1. To make the marinade: mix the chopped garlic, Dijon mustard, balsamic vinegar, sugar, rosemary and parsley in a bowl.
2. Lightly slice the outer layer of the lamb and rub the salt and pepper all over the lamb
3. Rub the marinade all over the lamb and leave it in the refrigerator overnight.
4. Remove the lamb from the fridge on the next day and allow the meat back to room temperature.
5. Preheat the oven to 200 degree.
6. Grease the pan before sending the lamb into the oven.
7. Roast the lamb at 180 – 200 degree over 30 minutes. Time depends on the cut (thick or thin) of the lamb loin.
8. To make the mashed potato: boil potatoes until they are soften.
9. Press the wooden spoon over the potato. If you love having chunks, keep some in big pieces. Or you can choose to blend it for smoother texture.
10. Add in butter and a little bit of whipping cream. Finally, season the potato with salt and pepper.
The handsome roasted lamb. *tear of joy*
How was your Mother’s Day Celebration with the family???