Pan-fried Lamb Loin Fillet with a Rosemary Demi-Glace

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Tender, sweet pan-fried lamb loin; fluffy, buttery, creamed mashed potatoes infused with rosemary and garlic; caramelised cauliflower with onion squash; rich rosemary demi-glace; finished with tart, yet sweet, lingonberry preserves.

What a meal it was! Although the demi-glace needs some time to cook, there is little hands on time, and whilst I would not describe this dish as a quick, mid-week supper, it is, nevertheless, actually quite straight forward. Ticking all the texture and flavour boxes, it is definitely worth the effort.

Lyngen Lodge

This recipe is based on yet another dinner we enjoyed during our trip to Lyngen Lodge, last April. It was served as part of a special meal we had to celebrate Chris Mathias’ 60th birthday. They called this dish ‘Loin of lamb, herbed rustic mashed potato, roasted Romanesco cauliflower, preserved lingonberries, rosemary demi-glace‘.  I pretty much stuck to the original description of the dish, apart from the roast vegetables.

The actual meal served Romanesco cauliflower, but I roasted some traditional cauliflower, and added some onion squash, home grown by Mark and Chris Hudson. They brought it with them when they stayed with us to attend the Lyngen Lodge Reunion dinner.

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How to make Pan-fried Lamb Fillet with a Rosemary Demi-Glace

Collect all your ingredients together:

For the Rosemary Demi-Glace –

• onion – peeled and roughly chopped
• carrot – washed, trimmed and roughly chopped. No need to peel
• celery – washed, trimmed and roughly chopped.
• unsalted butter
• red wine
• plain/all-purpose flour
• good quality beef or lamb stock
• tomato puree
• bay leaf
• fresh rosemary
• fresh thyme
• fresh parsley
• fine salt
• freshly ground black pepper

For the lamb loin fillets –

• lamb loin fillets
• olive oil
• sea salt and freshly ground black pepper

To serve –

• Rosemary and Garlic Mashed Potatoes
• Roasted Cauliflower and Onion Squash with Garlic
• Lingonberry preserves

How to make this fabulous supper:

First, make the Rosemary Demi-Glace –

1. Prepare the vegetables:
   • onion – peeled and roughly chopped.
   • carrot – washed, trimmed and roughly chopped. No need to peel.
   • celery – washed, trimmed and roughly chopped.
2. Heat the butter, in a cast iron pan or saucepan over a moderate heat, add the vegetables and cook for 8 – 10 minutes, or until soft and lightly caramelised. Stir from time to time.
3. Add the red wine and cook until it has almost disappeared.
4. Now add the flour and cook, stirring, for around 2 minutes.
5. Add the remaining ingredients –
   • stock
   • tomato puree
   • bay leaf
   • sprigs of rosemary
   • sprig of thyme
   • sprigs of parsley
   • a little fine salt (add more later, if necessary)
   • freshly ground black pepper
6. Stir thoroughly, and bring to a gentle, rolling boil. Simmer, uncovered, for 45 minutes or until reduced to 400ml.
7. Remove any impurities from the surface of the sauce as it cooks.
8. Strain the sauce through a sieve or colander. If you have more than 400ml, reduce the sauce still further. If you have reduced too much, top it up with extra stock or water.
9. Taste and adjust seasoning, if necessary. How much salt you need will depend on how salty your stock is. Do not add too much too soon.
10. Set aside until you are ready to serve the meal.

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Cook the lamb loin fillet and serve –

1. Season both sides of the lamb loin fillet with salt and pepper.
2. Add the olive oil to a frying pan large enough to take the fillets and heat over a moderately hot temperature. When hot add the lamb, fat side down.
3. Cook for 5 – 6 minutes or until the fat is brown and crispy. Turn the fillet and cook for a further 3 – 4 minutes or until cooked to your liking. NB – if the fat has been removed from the fillet, you should only need to cook the fillets for around 3 – 4 minutes on each side.
4. Remove from the pan, cover with foil and set aside to rest for 4 – 5 minutes. Carve.
5. Serve –
   • add a layer of Rosemary and Garlic Mashed Potatoes.
   • top with the carved lamb.
   • add some Roasted Cauliflower and Onion Squash with Garlic.
   • pour over some hot demi-glace and serve the remainder on the side.
   • finally add some lingonberry preserves and some fresh rosemary to garnish.

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What different potato dishes and vegetables could I serve?

This dish would work well with most potato recipes, such as Gratin Dauphinois, plain mashed potato, roast potatoes, Oven-Baked Potato Cakes, or Celeriac and Potato Purée. Equally, either roast or steamed/boiled fresh vegetables would be delicious too. Simply pick your favourites!

Made this recipe?

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