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Lamb with Sauce Paloise
A faster-to-prepare, consistently-good sauce will help this dish receive a thumbs up from your distinctive guests!
Ingredients
Lamb with Sauce Paloise
Calculate the cost of this dish here:
Number of servings
−
+
Price of the dish on the menu
Total cost of the ingredients
₱43.85
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Lamb Preparation
Lamb loin, trimmed
/g
300.0 g
0%
Olive Oil
/ml
45.0 ml
0%
Unsalted Butter
/g
30.0 g
0%
Garlic Cloves, smashed
/pc
1.0 pc
0%
Sprigs Fresh Thyme
/pc
1.0 pc
0%
Knorr Aromat All Purpose Seasoning Powder 1kg
/g
5.0 g
0%
Sauce Paloise Preparation
Fresh Mint, chopped
/g
25.0 g
0%
Water
/ml
30.0 ml
0%
Lemon Juice
/ml
5.0 ml
0%
Salt and Pepper to taste
/g
0.0 g
0%
Knorr Hollandaise Sauce 1L
/ml
120.0 ml
0%
Ingredient name
/
Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Lamb Preparation
-
Lamb loin, trimmed 300.0 g
-
Olive Oil 45.0 ml
-
Unsalted Butter 30.0 g
-
Garlic Cloves, smashed 1.0 pc
-
Sprigs Fresh Thyme 1.0 pc
Sauce Paloise Preparation
-
Fresh Mint, chopped 25.0 g
-
Water 30.0 ml
-
Lemon Juice 5.0 ml
-
Salt and Pepper to taste
-
Knorr Hollandaise Sauce 1L 120.0 ml
Preparation
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Lamb Preparation
- Preheat oven to 350F
- Season the lamb loin with Knorr Aromat Seasoning Powder
- Heat the oil in a pan and sear the lamb on all sides
- Add the butter, garlic, and thyme
- Baste the lamb
- Transfer the lamb to a sizzle plate and finish cooking in the oven until medium doneness or when its internal temperature reaches 145F
- After removing from the oven, let the lamb rest for 5 minutes
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Sauce Paloise Preparation
- In a saucepot, put the Knorr Hollandaise Sauce Mix, mint, and water
- Simmer for 5 minutes, or until the mint flavor is infused into the liquid
- Strain the sauce then stir the lemon juice and fresh mint in
- Season with salt and pepper
-
Presentation
- Portion the lamb into medallions
- Serve with Sauce Paloise and your choice of starch and vegetables
