Rosemary Cornmeal Crusted Lamb Loin
Ingredients
Lamb
- 4 lamb loin chops (or four 6-ounce lamb loin portions)
- Salt and black pepper, to taste
- 1 cup cornmeal
- Leaves from 8 sprigs fresh rosemary
Sausage Cream Gravy
- ½ pound pork sausage
- ½ medium yellow onion, finely diced
- 2 tablespoons all purpose flour
- 2 cups heavy cream
- 2 bay leaves
Instructions
Lamb
- Season the lamb with salt and pepper.
- Place the rosemary leaves and cornmeal in a food processor and pulse until the rosemary is finely chopped.
- Coat the lamb evenly in the rosemary cornmeal mixture.
- Heat a thin layer of olive oil in a skillet over medium heat.
- Cook the lamb for 3 to 5 minutes per side, or until it reaches your preferred doneness.
Sausage Cream Gravy
- Cook the sausage in a saucepan until browned.
- Add the onion and cook for about 3 minutes until softened.
- Stir in the flour and cook for 2 minutes, stirring constantly.
- Add the heavy cream and bay leaves. Simmer until the gravy thickens to a sauce consistency.
- Remove the bay leaves before serving.
Notes
- Serve with mashed potatoes and seasonal vegetables for a complete dish.
