Paprika-crusted Lamb Loin with Citrus Mashed Potatoes

Submitted by: Henry Pietrowski, Jr., Executive Chef, Pine Valley Golf Club, Pine Valley, N.J.

by C&RB Staff (editor@clubandresortbusiness.com)
November 2006
 

Amt                    Ingredient
12-14 oz.                lamb rack

For the paprika crust:
1 cup                    paprika
½ cup                    light brown sugar
½ cup                    kosher salt
½ cup                    black pepper

For the citrus mashed potatoes:
Make regular buttermilk mashed potatoes and add fresh lemon, lime, and orange zest to taste


Procedure:

•    Crust the boneless lamb loin with paprika crust.
•    Sear in clarified butter.
•    Finish in a 375-degree oven, to medium rare.
•    Arrange the citrus mashed potatoes onto a plate and slice down the loin.
•    Arrange, garnish with dried zest, and serve.