Rosemary Cornmeal Crusted Lamb Loin
4ea. Lamb Loin
1c. Corn Meal
8ea. Sprigs of Rosemary (8in. long)
Salt & Pepper
½ pound Pork Sausage
1qt Heavy Cream
3ea. Bay Leaf
1 Onion (Medium,Yellow Diced fine)
4lg. Idaho Potatoes turned into Mashed Potatoes
Season the Lamb Loin. Strip the rosemary sprigs of their leaves and place them in a food processor along with the corn meal. Blend on high until the rosemary is chopped up well enough. Season the Lamb Loin with the salt and pepper, encrust with the cornmeal mixture and reserve
In a sauce pan cook the sausage till done. Add the onion and sauté it for about 3 minutes. Add 2 tablespoons of flour to this and cook over medium heat for about 2 minute stirring all the while or until nutty brown. Next add the Heavy Cream and the bay leaves. Stir well and allow this mixture to reduce until it reaches a sauce consistency. Once reached pull out the bay leaves and keep warm.
Sauté the lamb loins in olive oil for about 3 to 5 minutes on each side over medium heat or until your desired doneness. Place about 3 oz. of the sausage gravy on to the center of a plate. Next add the mashed potatoes, your favorite vegetable and the sliced, cooked lamb atop those items. Serve immediately.