Dinner

Pan-Seared Colorado Lamb Loin with Charred Turnip, Black Garlic Jus & Crispy Hazelnut-Panko Crust

Name: Pan-Seared Colorado Lamb Loin with Charred Turnip, Black Garlic Jus & Crispy Hazelnut-Panko Crust
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 2 servings
Ingredients: Two 8-oz Colorado lamb loins, 1½ inches thick; 4 tablespoons coarse sea salt (for curing); 3 tablespoons extra-virgin olive oil; 200g turnips, cut into ½-inch wedges; 120 ml lamb or beef stock; 80 ml red wine (Pinot Noir or Côtes du Rhône); 3 whole black garlic cloves; 2 tablespoons cold butter; 1 tablespoon aged balsamic vinegar; 40g roasted hazelnuts, finely chopped; 20g panko breadcrumbs; 1 tablespoon fresh thyme leaves; 6 garlic cloves, thinly sliced; Fleur de sel; Cracked black pepper

A thick-cut Colorado lamb loin, salted 24 hours ahead for deep flavor penetration, is seared in cast iron until a mahogany crust forms, then finished in the oven until the interior is a perfect rosy 130°F. It's served alongside charred turnips caramelized until their edges are dark and jammy, dressed in a silky jus enriched with black garlic, aged balsamic, and butter. Crushed hazelnut-panko crust adds sophistication and snap; crispy garlic chips and fresh thyme oil complete the composition.

1190calper serving 45gprotein 25gcarbs 98gfat 25min prep 55min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this