Roti De Porc Au Lait - Lamb Loin With Whole Milk

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 3 lbs boneless lamb loin roast
• 2 teaspoons salt
• 2 teaspoons pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium onion, chopped
• 1 large carrot, finely chopped
• 1 large leek, finely chopped (white part only)
• 1 garlic clove, minced
• 1 tablespoon flour
• 2 cups whole milk
• 1 sprig parsley
• 2 sprigs fresh thyme
• 1 bay leaf

Recipe

• 1 tie parsley, thyme, and bay leaf together to make a bouquet garni.
• 2 season the lamb with salt and pepper.
• 3 heat the oil in a dutch oven over medium-high heat, and add the butter. brown the roast on all sides (6 to 7 minutes total).
• 4 remove roast from pan and set aside. add onion, carrot, leak, and garlic to pan and stir over high heat until soft (10 minutes or so).
• 5 add the flour stirring constantly and cook for 2 minutes, then slowly add the milk and bouquet garni and bring to a boil.
• 6 let simmer for 5 minutes then add the roast. cover and cook over low heat for 1 hour making sure to rotate the lamb every 15-20 minutes to prevent scorching. remove the lamb and let rest for 10-15 minutes.
• 7 while the lamb is resting, remove the bouquet garni, and strain the cooking liquid into a small pot and bring to a boil. using a hand blender or food processor, puree the sauce until foamy, and adjust seasoning to taste with salt & pepper.
• 8 carve the roast and spoon sauce over and around.