American Lamb Loin Marinated in Guinness® and Clover Honey
February 10, 2016
Chef/Owner Jennifer Jasinski of Rioja Restaurant in Denver, Colorado, created this sweet and savory marinade for extra-tender lamb loin along with caramelized onions and roasted Yukon potatoes.
- Prep: 1 hr
- Cook: 1 hr
- Yields: 12 servings
For the Lamb
For the Onions
For the Potatoes
1For the lamb marinade: In a large saucepan combine the beer, honey, thyme, and peppercorns. Cook over medium-low heat, stirring until the honey dissolves. Chill in the refrigerator.
2 Reserve 4 1/2 cups of the chilled marinade for the cipollini onions and reserve 4 1/2 cups marinade for the sauce. Place the lamb loins in a non-reactive pan and pour the remaining chilled marinade over the lamb. Cover and refrigerate for 2 to 4 hours. Remove the lamb from the marinade and discard the marinade.
3To cook the lamb: Preheat the oven to 400°F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Quickly brown each lamb loin on both sides, working in batches, adding additional oil as needed. Place the loins in a shallow roasting pan.
4Roast the lamb in the oven for 16 to 18 minutes or to desired degree of doneness: 145°F medium-rare, 160°F medium, or 170°F for well. Loosely cover the loins and let them stand for 5 to 10 minutes before cutting. (The internal temperature will rise approximately 5 to 10 degrees upon standing.)
5To make the sauce: Pour the reserved marinade for the sauce and juice from the cooked onions into a saucepot and cook over medium-high heat until reduced to about 3 3/4 cups. Add the lamb broth and heat through. Add the chunks of butter and stir until melted. Season with salt and pepper and keep warm.
6For the Cipollini Onions: Preheat the oven to 400°F. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onions, cook, stirring, until onions are browned on all sides. Cook the onions in batches, adding oil as needed.
7Using a slotted spoon, transfer the onions to a roasting pan. Pour off any excess oil and deglaze the skillet with the reserved Guinness® marinade. Cook until the liquid is reduced to 3 cups.
8Add the chicken broth the skillet, bring it to a boil, and pour it over the onions. Cover and bake the onions for 30 minutes or they are tender. Remove the onions from the juice and keep them warm. (Reserve the juice for the lamb sauce.)
9Just before serving, melt the 6 tablespoons butter and the honey in a large skillet. Add the onions and cook over medium-high heat until glazed. Season with salt and pepper.
10For the Roasted Yukon Gold Potatoes: Preheat oven to 400°F. Melt 4 1/2 tablespoons butter in a large skillet over medium-high heat and add half of the potatoes. Cook, tossing gently, until lightly browned on all sides. Repeat the process with remaining potatoes.
11Spread all of the potatoes on a large rimmed baking pan and season them with salt and pepper. Bake until tender, about 10 minutes. Keep the potatoes warm and toss with the parsley just before serving.
12To serve: Divide the potatoes among 12 warm plates. Carve the lamb loin and fan the lamb slices over the potatoes; top with a spoonful of onions. Drizzle a bit of sauce all around each plate and garnish with the chervil sprigs. Serve with remaining sauce on the side.
*Marinate time: 2 to 4 hours
Recipe and image provided by the American Lamb Board