Of all the classic preparations of lamb, it is both the simplest and the most scenic thanks to the green crust that smells of pasture and tastes of spring. Gordon Ramsay personalizes it with the all-British tradition of mint lamb combined with his passion for Greek cuisine.
Gordon Ramsay´s herb-crusted lamb loin
When spring arrives, the butcher shop counters overflow with lamb. The ancient tradition according to the Old and New Testaments, is the quintessential sacrificial animal. So much so that Christ is called the "lamb of God," and putting a steaming roast on the table almost represents a form of participation in the ancient ritual. In a perfect timing, lambs, after all, are ready for slaughter precisely at Easter.
Among the classic preparations of French cuisine, the herb-crusted lamb loin is both the simplest and the most beautiful. It brings with its aromas of a green and luscious spring. It is mostly prepared with a rich crust of butter, sometimes even almond flour, which can be rolled and cut out between two sheets of parchment paper to the size of the meat and then finish baking in the oven, losing its shine.
Gordon Ramsay, who trained in France with Guy Savoy and Joël Robuchon, reinterprets the recipe in his own way, resorting to Japanese panko. He also recovers the all-British pairing with mint, Mediterraneanized through a yogurt sauce that shows his longstanding passion for Greek cuisine.
As for the wine pairing, Antonio Boco of Gambero Rosso suggests a Montepulciano d´Abruzzo Ottobre Rosso from Tenuta I Fauri: "Instinctively, the lamb takes me to Abruzzo, while the basil crust and yogurt sauce to a particularly elegant version of Montepulciano. A shimmering wine, as intense as it is juicy, that doesn´t overpower nor gets lost behind the dish. Scents of chopped fruit and balsamic undertones create a perfect balance which emerges in each dynamic and fully flavored sip. The result shows both a modern and ancestral embrace."
GORDON RAMSAY'S BASIL-CRUSTED LAMB LOIN
For the lamb
2 x 8-rib New Zealand lamb loin already cleaned.
4 cloves of crushed garlic
1 bunch of thyme
4 tablespoons Dijon mustard
2 tablespoons butter
2 tablespoons grape seed oil
Salt and pepper to taste
For the basil crust
½ cup of basil leaves
¼ cup of parsley leaves
225 g panko bread
½ cup grated Parmigiano Reggiano
2 teaspoons kosher salt
Method
Combine all the crust ingredients in a blender and process them until reaching a bright green and smooth substance. Taste and adjust for salt or Parmigiano Reggiano if necessary.
Preheat the oven to 190 °C. On a baking sheet, season the lamb loins on all sides with salt and pepper.
Heat a cast-iron skillet with the grapeseed oil. Add the lamb loins cut in half with the bones facing up and brown 60 seconds per side. Add the garlic, thyme, and butter, drizzling the meat for another minute with its cooking juices. Transfer to the oven and bake for 4 to 5 minutes, until its rare and the core temperature 52°C.
Move the lamb loins to a baking sheet with the bones facing down. Brush the meat generously with Dijon mustard, allow to absorb for 2 minutes, and brush again. This will make the crust adhere better.
Pour the basil crust onto a tray. Holding the lamb loins by the bones, make the crust adhere by carefully coating.
For the glazed turnips and carrots
8 peeled Tokyo turnips
8 Thumbelina carrots
4 pieces of star anise
4 cinnamon sticks
2 tablespoons honey
¼ cup chicken broth
3 tablespoons cubed butter
Maldon or kosher salt to taste
Method
For the side dish, bring a pot of salted water to a boil. Prepare an equal amount of cold water with ice.
Blanch the carrots for 2 minutes, then let them cool for 3-5 minutes to stop their cooking. Repeat the process with the turnips, then transfer the vegetables to a bed of paper towels.
Heat the oil in a saucepan, add the star anise, cinnamon, honey, and a pinch of salt. When the honey begins to bubble, pour in the vegetables, and turn them to glaze. Cook for 3 minutes. Add the butter and stir. When it starts foaming, deglaze it with the broth. Cook for 2-3 minutes, allowing to dry out and bring to a simmer.
For the potatoes
8 new potatoes
1 tablespoon olive oil
2 tablespoons cubed butter
Salt and pepper to taste
Method
Cover the new potatoes with cold water in a saucepan and bring to a boil. Season with salt, lower the heat and continue cooking for 10 minutes, checking their consistency with the tip of a knife. Drain and allow to cool in the refrigerator.
Cut the potatoes in half. Heat a nonstick sauté pan with olive oil. Arrange the potatoes in the pan with their cut side facing down and season with salt and pepper. Cook without turning them for 3-5 minutes till they start browning. Turn them, add the butter, lower the heat, and cook for another 3 minutes.
For the mint sauce
1 sprig of mint
Greek yogurt
1 lemon
Salt
Method
For the sauce, chop the mint leaves into a fine julienne, then turn them and finish chopping. In a bowl, mix them with Greek yogurt, salt, lemon zest and juice. Plate the lamb loin with the vegetables and sauce.
Photo: @Gordon Ramsay Restaurants
