Instead of lamb and mashed potatoes, try this luxurious twist with celery root and spinach. The spring greens make a great transition from hearty winter meals.
Seared Lamb Loin with Celery Root and Pear Purée, Nutmeg Scented Baby Spinach and Gorgonzola SauceApril 14, 2011 Print
Recipe courtesy of Gordon Bailey, Lot 30
- 3 lamb loins
- 1 celery root,* medium sized
- 1 pear (Bosc or Bartlett)
- 4 handfuls of spinach
- 3 garlic cloves, peeled and whole
- 3 garlic cloves, diced
- 1 shallot, diced
- 1/2 cup (125 ml) canola oil
- 3 Tbsp (45 ml) butter
- 1/2 cup and 2 Tbsp (155 ml) Gorgonzola cheese (or other blue cheese)
- 1/4 cup (60 ml) white wine vinegar
- 1 Tbsp (15 ml) sugar
- 1 tsp (5 ml) Dijon mustard
- nutmeg, preferably whole
- salt and pepper to taste
- For the celery root purée, peel and dice the celery root and pear. Place a heavy-bottomed pan on medium heat and add a splash of canola oil. Sweat the celery root, pear and 3 whole garlic cloves. Add water to cover and put on lid. Let simmer until the water evaporates and the veg/fruit is tender. If not yet tender, add more water and simmer uncovered.
- Place in food processor. Blend until smooth and add 2 Tbsp (30 ml) of butter. Season to taste with salt and pepper. Remove from blender, set aside and keep warm.
- For Gorgonzola sauce, in a small pot on medium heat add oil, vinegar, Dijon and sugar. Let mixture come to a simmer and then remove from heat. Crumble Gorgonzola and incorporate with the warm mixture using an immersion blender until it’s a thick, smooth consistency. Set aside.
- Pull lamb loins from fridge and leave at room temperature for 30 minutes. Add oil to a heavy-bottomed pan on high heat. Season lamb with salt and place in pan. Sear only one side until golden brown. Remove from pan and place in oven-safe dish seared-side down. Cook in oven at 375°F (190°C) until medium rare. Remove from oven and let rest for 8 minutes. Just before plating, slice each loin into 4 portions.
- In a heavy-bottomed pan on medium heat, add remaining butter, chopped garlic, shallots and spinach. Toss. As spinach wilts, add freshly grated nutmeg. Remove from heat.
- Place 1 Tbsp (15 ml) of Gorgonzola sauce on each plate and swipe with bottom of spoon. Add purée and spinach to plate. Arrange 3 lamb loin medallions and serve. Serves four.
*A member of the celery family, celery root (or celeriac) is available in farmers’ markets and some grocery stores during fall and winter. It resembles a knobbly turnip with whitish-green skin. It has a mild celery flavour and is wonderful in mashes, braised or shredded in coleslaws.
This recipe was featured in the article Luscious Lamb.