Roasted Lamb Loin with Red Onion Marmalade and Basil Garlic Mashed Potatoes

Roasted Lamb Loin with Red Onion Marmalade and Basil Garlic Mashed Potatoes

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Serves: 4

Serve with Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon 


Preheat oven to 350°F. Combine the breadcrumbs and chopped herbs. Liberally coat the lamb with the Dijon mustard. Roll the lamb in the breadcrumbs until evenly coated. Roast in the oven at 350°F until the loins are rare (approximately 25 minutes), or until the internal temperature is 145°F. For service, cut the lamb loin into six slices.

For the Red Onion Marmalade :

2 ea.

Red onions, sliced
1 ea. Garlic clove, minced
1 oz. Blackberry liqueur
1 oz. Port wine
7 oz. Red wine vinegar
4 oz. Red wine
1 oz. Grenadine
2 oz. Balsamic vinegar
2 tsp. Oregano, dried
1 ea. Bay leaf


In a small pot combine all ingredients and cook over medium heat for approximately one hour or until the onions have just a slight crunch to them. The sauce should reach a syrupy consistency.

For the Basil Garlic Mashed Potatoes:

4 ea.

Potatoes, medium, chopped
  Water as needed
1 bunch Basil, fresh
8 oz. Canola oil
4 ea. Garlic cloves, minced
2 tsp. Sour cream
  Salt & pepper to taste


In a small pot combine the canola oil and two thirds of the basil. Bring to a quick boil and allow the basil to steep for approximately 15 minutes. Strain the basil and discard. In a medium pot combine the potatoes and water. Boil the potatoes until done. Mince the remaining one third of basil. Combine the potatoes, garlic, sour cream, minced basil, basil oil, salt and pepper. Mash thoroughly.