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Pistachio Dusted Seared Lamb Loin with a Blueberry Bordelaise over Creamy Yellow Grits

Source of Recipe

WKRG


List of Ingredients

Pistachio Dusted Seared Lamb Loin with a Blueberry Bordelaise over Creamy Yellow Grits


For the Lamb:

1 Lamb loin or rack of lamb bones trimmed and loin reserved
Salt and Pepper to taste
Oil to sear in pan
½ cup Pistachio’s ground in to fine powder

For the Blueberry Bordelaise Sauce

1 c Veal, Lamb or Brown stock
½ c of Drinkable Red wine
1 Shallot
2 oz Butter
Blueberries slightly chopped
2 Tbl Blueberry Jam
1 Tbl chopped

For the Grits;

3 ½ c Chicken Stock
1 c Heavy Cream
1 c Yellow Corn Grits or Polenta
Salt and Pepper to taste



Recipe

Salt and Pepper all sides of the lamb and sear in the oil for about 4 minutes on the first side and 2 on the other. Sear other sides for about 15 seconds.
While wet remove and roll through ground pistachios until they adhere to the meat and let rest before cutting.

For the Blueberry Bordelaise Sauce

Take ½ oz butter and heat pan and cook shallots until a little browned and deglaze with wine and begin reducing. Add stock and continue reducing the sauce until ½ of the fluid remains. When this is slightly thickened add blueberries and jam, they will help thicken the sauce more. Add butter and parsley to finish.

For the Grits;

Add stock and cream and heat until simmering or low boil. Add grits and continue to cook over direct heat until thickened. Cook time could vary depending on product used. Could be 5 minutes to 20 minutes. Add a little butter or cream at the end if needed and salt and pepper.