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  3. Lamb with Sauce Paloise
  1. Recipes

Lamb with Sauce Paloise

A faster-to-prepare, consistently-good sauce will help this dish receive a thumbs up from your distinctive guests!

Main course Main course
Lamb with Sauce Paloise

Ingredients

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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
  • Knorr Aromat All Purpose Seasoning Powder 1kg 5.0 g

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

  1. 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

  2. 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

  3. Presentation

    • Portion the lamb into medallions
    • Serve with Sauce Paloise and your choice of starch and vegetables