australian lamb loin

with blood orange sauce and white bean puree

Recipe Serves 4

AUSTRALIAN LAMB

• 2 Australian lamb eyes of loin
• 3 tablespoons olive oil
• 1 teaspoon green or white peppercorns, crushed
• 1 clove garlic, crushed 2 teaspoons
• finely grated blood orange or lemon zest

WHITE BEAN PUREE

• 1 large potato, peeled and diced
• 15 ounce can white beans, drained and rinsed
• ¼ cup milk
• 3 basil leaves, slivered
• salt and freshly ground black pepper, to taste

SAUCE

• ½ cup blood orange juice (if unavailable, use valencia or navel)
• ¼ cup white wine
• 2 tablespoons red wine or raspberry vinegar
• 2 teaspoons brown sugar

TO SERVE

• steamed spinach

1. Remove sinew from lamb and brush with 2 tablespoons olive oil. Season with peppercorns, garlic, and zest. Cover and refrigerate 30 minutes to marinate.
2. To prepare the white bean puree, boil potato in salted water for 10 minutes. Add white beans and boil until potato and beans are tender. Drain, reserving a few tablespoons of the water.
3. Transfer to a food processor or use an immersion blender. Add milk. Puree, adding the reserved cooking water if needed for desired consistency. Season with salt and pepper to taste and keep warm. Just before serving, stir in basil.
4. While the potato is boiling, preheat oven to 400F. Heat 1 tablespoon olive oil in a sauté pan on medium high Add the lamb. Cook for 1-2 minutes each side, then cook in the oven for another 3-4 minutes for medium rare, or until cooked as desired. Remove from oven, cover and rest for 5 minutes before serving.
5. To prepare sauce, combine blood orange juice, wine, vinegar, and sugar in the sauté pan used for the lamb and bring to a simmer. Cook until thickened to a sauce, about 8-10 minutes.

To serve, spoon puree onto plates. Top with lamb (whole or sliced) and spoon over sauce. Pair with garlicky, steamed spinach.

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