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 Preparation
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Lamb loin, trimmed 300 g
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Olive Oil 45 ml
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Unsalted Butter 30 g
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Garlic Cloves, smashed 1 pc
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Sprigs Fresh Thyme 1 pc
Sauce Paloise Preparation
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Fresh Mint, chopped 25 g
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Water 30 ml
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Lemon Juice 5 ml
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Salt and Pepper to taste
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Knorr Hollandaise Sauce 1L 120 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
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Presentation
- Portion the lamb into medallions
- Serve with Sauce Paloise and your choice of starch and vegetables
