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Sumac-Crusted Lamb Loin with Cauliflower Puree & Minty Peas
D' ARTAGNAN11Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lamb loins (boneless)
- 2 Tbsp. olive oil
- 2 Tbsp. ground sumac
- 1 tsp. salt (plus additional to taste)
- 1/4 cup tawny port
- 1/2 cup veal demi glace
- 1 head cauliflower (roughly chopped)
- 2 cups chicken stock
- 4 Tbsp. butter (divided use)
- 3 sugar snap peas (good handfuls fresh)
- 10 mint leaves (chiffonade)
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