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Tuesday 21 August 2018  
Home > Crusted loin of lamb with caramelized tomatoes and onion compote recipes
01.01.2003 -main course - lamb

Crusted loin of lamb with caramelized tomatoes and onion compote

« A loin of lamb with delicious aromas bursting from beneath a coating of flaky pastry. » 
Type Main course - lamb - tomatoes - flaky pastry - white wine - honey – caramelized tomatoes - onions- loin of lamb
Level of difficulty easy
Preparation time Preparation: 45 min Cooking: 2 hrs
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Serves 4


  • Debone the two loins in such a way as to be able to roll them up

Preparation of the lamb stock :

  • Brown the bones and trimmings in very hot oil
  • Add the carrot, onion and the cut leek. Moisten with the white wine and mix everything together
  • Add the water Allow the stock to reduce
  • Add 1 tomato and let the stock reduce again in order to obtain the finished lamb stock.

For the caramelized tomatoes :

  • Blanch the tomatoes and place the skinless quarters with the thyme and a dash of olive oil.
  • Place on a tray and cook in the oven for 2 hours at 212°F (100°C)  

For the onion compote :

  • Cut the onions in round slices and cook them slowly on the stovetop with two anchovies and the honey for ¾ hr

Preparation of the lamb :

  • Insert 4 anchovy filets into the meat of each loin
  • Brown the lamb rolls in a frying pan for a few minutes and allow to cool
  • Spread a layer of onion and caramelized tomatoes over each roll
  • Wrap the rolls in the flaky pastry, brush them with the egg yolk, and put them in an oven heated to 475°F (250°C) for 15 minutes
  • Serve with the lamb stock seasoned with thyme

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See Also :
Honey recipes  Honey recipes
Lamb recipes  Lamb recipes
Main courses recipes  Main courses recipes
Main dishes recipes  Main dishes recipes
Onion recipes  Onion recipes
Tomato recipes  Tomato recipes
white wine recipes  white wine recipes
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