Lamb Loin with Eggplant-Orange Puree

• From: American Lamb Board

Ingredients

• 8 sprigs thyme leaves

• 2 sprigs fresh rosemary (leaves only)

• 2 cloves garlic, chopped

• 1 shallot, chopped

• 1/2 bunch parsley leaves

• 1/4 cup olive oil

• 2 Tbs butter

• 2 lamb loins, trimmed of silver skin

• Eggplant-Orange Puree1 eggplant

• 1 Tbs olive oil

• 2 tsp salt

• 1 tsp pepper

• 2 oranges

• 2 Tbs butter, room temperature

• 1 tsp hazelnut or walnut oil

• 1/2 tsp granulated sugar

• Garnish 1/2-inch thick orange wedges

• thyme sprigs

You won't be able to turn away from the dinner table that beckons with this beguiling meal.

Directions

• In blender, combine thyme, rosemary, garlic, shallot, parsley, and oil. Puree until smooth and pour into bowl.
• Rub marinade on both sides of lamb loins. Cover and refrigerate for 4 to 6 hours.
• Remove loins 1 hour before roasting. Remove cover and pat dry with paper towel.
• Heat butter in large skillet over medium heat. Add lamb loins and quickly brown on each side. Remove from pan and allow to cool.
• Place in shallow pan and roast in 375°F oven for 15 to 24 minutes or to desired degree of doneness: 145°F for medium-rare, 160°F for medium, or 170°F for well.
• Cover lamb loins and let stand 10 minutes before slicing.
• Eggplant-Orange PureeSlice eggplant in half lengthwise. Brush cut sides with oil and season with salt and pepper. Place in baking pan and roast at 375°F for 1 hour; set aside.
• Use a zester to remove orange peel from oranges, set aside. Juice oranges, and in small pan, combine juice and zest. Bring to a boil and simmer to reduce juice by two thirds, let cool.
• Scoop out cooled eggplant. In food processor puree cooked eggplant and butter. Add orange juice, oil, and sugar; process until smooth. Keep warm.
• To serve: Place one quarter of the eggplant puree in center of salad size plate. Slice lamb into 1/2-inch-thick slices and arrange on puree. Garnish with orange wedges and sprigs of thyme.