Lamb loin with chocolate port sauce recipe
MasterChef star Tim Anderson decides to serve his lamb as originally as possible: with a boozy, cardamom chocolate sauce.
Ingredients
- 0.5 lamb loin, 800g - 900g
- 2 packs salami and/or prosciutto
- 1 bunch of mint
- 1 glug olive oil
- 0.5 lamb loin, 800g - 900g
- 2 packs salami and/or prosciutto
- 1 bunch of mint
- 1 glug olive oil
- 0.5 lamb loin, 800g - 900g
- 2 packs salami and/or prosciutto
- 1 bunch of mint
- 1 glug olive oil
- 400 ml beef stock
- 100 ml ruby port
- 1 cardamom pod
- 1 clove garlic
- 1 bay leaf
- 1 star anise
- 3 black peppercorns
- 1 tsp soy sauce
- 20 g high-quality dark chocolate
- 14.1 fl oz beef stock
- 3.5 fl oz ruby port
- 1 cardamom pod
- 1 clove garlic
- 1 bay leaf
- 1 star anise
- 3 black peppercorns
- 1 tsp soy sauce
- 0.7 oz high-quality dark chocolate
- 1.7 cups beef stock
- 0.4 cup ruby port
- 1 cardamom pod
- 1 clove garlic
- 1 bay leaf
- 1 star anise
- 3 black peppercorns
- 1 tsp soy sauce
- 0.7 oz high-quality dark chocolate
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- For the sauce: bring the stock and port to the boil and add the spices. Simmer for an hour, then strain. Return to the heat and boil to reduce. When you have about 100ml, stir in the chocolate and the soy sauce.
- Unwrap the lamb and fry in olive oil for 1 minute on each side, then transfer to a 200ºC oven and cook for another 8-10 minutes, to medium rare. While the lamb is resting, finely chop the mint leaves and spread out on the board.
- Roll the lamb in the mint to give it a green coating, then slice the lamb and plate. Spoon the sauce over each dish and serve with salad leaves and salami or prosciutto.
Recipe provided by unearthed.
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