Oven Roasted Lamb Loin with Chateau Potato and Brussels Sprouts in Cumin Sauce



640 gms. lamb loin
1 k. chateau potatoes
300 gms. bruseels sprouts
100 gms. butter
50 mgs. cumin
300 ml. cream
100 ml. white wine
50 gms. onion, chopped
30 gms.parsley, chopped
salt & pepper



Step 1

Season lamb loin with salt and pepper. Heat oil in black pan. Pan-fry lamb loin both sides until golden brown. Put inside the oven until cooked. Blanch in boiling, salted water. When cooked, remove from heat and toss in soft butter, parsley, salt and pepper.

Step 2

Blanch brussels sprouts in salted boiling water and toss in soft butter, salt and pepper. Makes 4 servings.

Step 3

Sauce: Sauté onion and cumin in butter. Deglaze in white wine till reduced. Add cream and simmer until it reaches a sauce consistency. Add butter and blend in osterizer. Strain.

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