Roasted Lamb Loin with Fig Gastrique

By: Chef Kyle Ketchum

Details

Servings: 2

Ingredients

For the lamb loin
  • 8 ounces lamb loin, all fat and silver skin removed
  • 1 tablespoon grape seed oil
  • 1 sprig thyme
  • 1 ounce unsalted butter, cubed
  • salt
  • pepper
For the lamb gastrique
  • 4 ounces fig vinegar
  • 2 ounces sugar
  • 1 sprig thyme
  • 2 cups lamb glace
  • 1 tablespoon cold butter
  • salt
  • pepper

Directions

For the lamb loin
  1. Season the lamb loin with salt and pepper.
  2. Over medium to high heat, add grape seed oil to a warmed sauté pan and heat for a few seconds to allow the oil to come up to temperature. Add the lamb to the pan and sear on each side for approximately 30-45 seconds per side.
  3. When you flip the lamb onto its second side to sear, add the thyme sprig and the butter cubes to the pan. Allow the butter to melt, and begin basting the lamb loin with the brown butter on top of the loin. Turn down the heat by half and finish searing the lamb. When done, remove from the pan.
  4. Place the lamb on to a cooking tray and roast in a 350 degree Fahrenheit oven for approximately 4 minutes.
  5. Remove from the oven and rest for 5 minutes.
For the lamb gastrique
  1. Add the vinegar to a sauce pot with the sugar and thyme. Bring to a low simmer and reduce by three quarters.
  2. Add the lamb glace and reduce by half.  Adjust seasoning with salt and pepper.
  3. Whisk in 1 tablespoon of cubed butter before serving.
To serve
  1. Thinly slice the rested lamb loin.
  2. To Plate, drizzle a nape of sauce onto a warmed plate. Pat the lamb dry and season the eye of each slice with a pinch of sea salt. Serve and enjoy.

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