Ingredients

Adjust Servings:

	For the Lamb Loin
	4 (4- or 5-ounce) Lamb loins
	2 Garlic cloves
	1 tablespoon Olive Oil
	Large sprig of fresh Thyme
	Large sprig of fresh Mint
	For the Sofrito
	4 plum (roma) Tomatoes , halved, seeds and juices squeezed out, then minced
	1 large red Bell Peppers , minced
	2 Shallots , minced
	½ teaspoon roasted Garlic puree, or 1 small garlic clove, minced
	Large sprig of fresh Thyme
	1 dried Bay Leaf
	Pinch of dried Red Chili Pepper
	1 tablespoon Tomato Paste
	Pinch of Saffron threads or powder
	1 cup (8 ounces) Light Chicken broth
	¼ cup (2 ounces) Orange Juice
	¼ cup (2 ounces) extra virgin Olive Oil
	1 grated Lemon Zest
	2 ½ tablespoons minced green Taggiasche or Castelvetrano Olives , or other briny green olives
	Kosher Salt
	Ground White Pepper
	For the Yogurt
	1 cup plain sheeps’ milk Yogurt
	Pinch of Cumin Seeds , toasted and ground
	4 dried Apricot halves, chopped
	2 tablespoons (1 ounce) Walnut Oil
	Kosher Salt
	Ground White Pepper
	For the Mint and Lemon Thyme Sauce
	1 tablespoon Olive Oil
	1 small Onion , chopped
	2 Garlic cloves
	½ head Fennel or 3 ounces of chopped fennel tops
	4 ounces Mushrooms stems or sliced button mushrooms
	Large sprig of fresh Mint
	Large sprig of Lemon Thyme
	1 cup (8 ounces) dry red wine
	2 cups (1 pint) Veal Demi-Glace
	Kosher Salt
	Ground White Pepper
	For the Lamb
	4 tablespoons (2 ounces) Olive Oil
	6 tablespoons (3 ounces) Unsalted Butter
	3 Garlic cloves
	Large sprig of fresh Thyme
	Large sprig of fresh Mint
	3 ounces chopped Fennel tops, optional
	For the Finished Dish
	Fresh Chervil leaves, red amaranth leaves, Bull’s Blood beet tops or greens, or mustard blossoms

Roasted lamb loin with tomato olive sofrito recipe

Name: Roasted lamb loin with tomato olive sofrito recipe
Yield: 4 Servings
Ingredients: Lamb: 4 (4- or 5-ounce); Garlic: 2; Olive Oil: 1 tablespoon; Thyme: Large sprig of fresh; Mint: Large sprig of fresh; Tomatoes: 4 plum (roma); Bell Peppers: 1 large red; Shallots: 2; Garlic: ½ teaspoon roasted; Thyme: Large sprig of fresh; Bay Leaf: 1 dried; Red Chili Pepper: Pinch of dried; Tomato Paste: 1 tablespoon; Saffron: Pinch of; Chicken broth: 1 cup (8 ounces) Light; Orange Juice: ¼ cup (2 ounces); Olive Oil: ¼ cup (2 ounces) extra virgin; Lemon Zest: 1 grated; Olives: 2 ½ tablespoons minced green Taggiasche or Castelvetrano; Kosher Salt; White Pepper: Ground; Yogurt: 1 cup plain sheeps’ milk; Cumin Seeds: Pinch of; Apricot: 4 dried; Walnut Oil: 2 tablespoons (1 ounce); Kosher Salt; White Pepper: Ground; Olive Oil: 1 tablespoon; Onion: 1 small; Garlic: 2

Serves 4
Medium

Ingredients

For the Lamb Loin
4 (4- or 5-ounce) Lamb
2 Garlic
1 tablespoon Olive Oil
Large sprig of fresh Thyme
Large sprig of fresh Mint
For the Sofrito
4 plum (roma) Tomatoes
1 large red Bell Peppers
2 Shallots
½ teaspoon roasted Garlic
Large sprig of fresh Thyme
1 dried Bay Leaf
Pinch of dried Red Chili Pepper
1 tablespoon Tomato Paste
Pinch of Saffron
1 cup (8 ounces) Light Chicken broth
¼ cup (2 ounces) Orange Juice
¼ cup (2 ounces) extra virgin Olive Oil
1 grated Lemon Zest
2 ½ tablespoons minced green Taggiasche or Castelvetrano Olives
Kosher Salt
Ground White Pepper
For the Yogurt
1 cup plain sheeps’ milk Yogurt
Pinch of Cumin Seeds
4 dried Apricot
2 tablespoons (1 ounce) Walnut Oil
Kosher Salt
Ground White Pepper
For the Mint and Lemon Thyme Sauce
1 tablespoon Olive Oil
1 small Onion
2 Garlic
½ head Fennel
4 ounces Mushrooms
Large sprig of fresh Mint
Large sprig of Lemon Thyme
1 cup (8 ounces) dry red wine
2 cups (1 pint) Veal
Kosher Salt
Ground White Pepper
For the Lamb
4 tablespoons (2 ounces) Olive Oil
6 tablespoons (3 ounces) Unsalted Butter
3 Garlic
Large sprig of fresh Thyme
Large sprig of fresh Mint
3 ounces chopped Fennel
For the Finished Dish
Fresh Chervil

Directions

Steps

1 Done	To Marinate the Lamb Combine the loins in a large zipper-lock bag with the garlic cloves, olive oil, thyme, and mint. Refrigerate for 1 hour.
2 Done	To Prepare the Sofrito Combine the tomatoes, bell pepper, shallots, garlic, thyme, bay leaf, red chile flakes, tomato paste, saffron, chicken stock, and orange juice in a saucepan. Simmer over medium-high heat until the liquid has nearly evaporated, 10–12 minutes.
3 Done	Remove from the heat and fold in the rest of the ingredients. Reserve at room temperature.
4 Done	To Prepare the Yogurt While the sofrito cooks, combine the ingredients for the yogurt in a blender and puree. Transfer to a bowl, cover, and refrigerate.
5 Done	To Prepare the Sauce Warm the oil in a medium saucepan over medium-high heat.
6 Done	Stir in the onion, garlic, fennel, mushrooms, mint, and thyme, and cook until the onions are golden brown, about 7 minutes.
7 Done	Pour in the wine and cook briefly until nearly evaporated.
8 Done	Pour in the demi-glace and reduce the liquid by about half.
9 Done	Strain the sauce through a fine-mesh sieve into a bowl, return the liquid to the pan, and keep warm over low heat.
10 Done	To Cook the Lamb Preheat the oven to 350°F. Season the lamb loins with salt and pepper.
11 Done	Warm a 10- or 12-inch ovenproof skillet over high heat. Pour in the oil, swirl to coat evenly, and add the lamb loins. Sear until browned on all sides, about 6 minutes. Transfer the skillet with the lamb to the oven and roast for 6–7 minutes, or until medium-rare, 140°F–145°F on an instant-read thermometer.
12 Done	Remove the skillet from the oven and add the butter, garlic, thyme, mint, and optional fennel tops. Baste the lamb for 30 seconds with the buttery pan juices. Transfer the lamb to paper towels to drain.
13 Done	Putting it all Together Spoon 2 pools of sofrito on each of 4 plates. Slice each lamb loin into 4 pieces and arrange them in a line, partially over the sofrito. Spoon the yogurt around the lamb. Then spoon the sauce around the yogurt, with a bit drizzled over the lamb. Garnish with leaves and serve.