
Ease of Preparation: Medium
Yield: 2 servings
Ingredients:
- 1 whole lamb rack, untrimmed
- 6 tablespoons (90 ml) avocado oil, divided
- 3 Roma tomatoes, halved
- 1 yellow onion, sliced
- 1 Poblano pepper
- 1 jalapeno pepper
- 4 cups (950 ml) beef stock
- Salt and pepper
Method:
Preheat grill or broiler to high heat.
Use a sharp knife to remove the lamb tenderloin from the rack, trim off the fat and sinew and reserve.
Set tenderloin aside; trim bones into manageable pieces and reserve for the charred tomato demi.
In a large bowl, toss together tomatoes, Poblano peppers, onion, and jalapeño with a third of of the avocado oil.
Broil or grill the vegetables until evenly charred. Remove stems and seeds from the peppers, as needed.
Meanwhile, heat another third of the avocado oil in a large heavy pan over medium-high heat, adding the reserved bones and trim.
Brown bones and trim well, then drain and discard most of the fat. Remove and reserve the browned bones and trim.
Use the same pan to sauté charred tomatoes, onions, poblanos, and jalapeño for 3-5 minutes, until soft.
Return bones and trim the pan, then cover with beef stock and simmer for about one hour, until the liquid is reduced by three quarters.
When reduced, remove the bones from the broth and blend the broth with the vegetables.
Strain the finished charred tomato demi through a fine mesh strainer, pressing with the back of a spoon. Discard the solids.
Season the sauce with salt and pepper and keep warm.
To finish, heat the final measure of avocado oil in a pan set over medium-high heat.
Season the lamb loin roast with salt and pepper.
Brown roast for 2 minutes per side, until evenly browned and medium rare.
Remove from pan and rest for 5 minutes.
Slice roast and serve with the charred tomato demi.