Rosemary & Roasted Garlic Lamb Loin

Preheat Oven to 350°
Place garlic cloves on a piece of foil large enough to wrap the garlic cloves.
Wrap the garlic cloves in the foil and pinch to close around sides.
Roast the garlic cloves in the oven for 15-20 minutes. Time will vary depending on the size of the garlic cloves.
Test the softness of the garlic cloves by pressing on them in the foil with the backside of a spoon or tongs.
Once soft, remove from the oven and let cool.
Rough chop the garlic into ¼" pieces.

In a Saute Pan, heat the vegetable oil over a medium heat.
Saute the shallots until they become translucent.
Add the rosemary. Saute until the rosemary becomes fragrant and shallots are tender. Approx 2 minutes.
Remove from the heat and refrigerate until cool.
(It is important that the ingredients are cool before filling any raw meat)

Remove the tenderloin from the loin.
Clean the tenderloin by trimming any silverskin.
Reserve aside.
To prepare the fat cap of the lamb loin, start by trimming the fat cap on the outside.
Remove any discolored fat and level out any raised areas.
Turn the lamb loin over.
Using a boning knife, trim away the fat on the underside of the fat cap.
Trim the fat cap to approximately ¼-⅓ of an inch.
Using the knife, slowly separate the lamb loin from the fat cap.
Rolling the meat away as you slice with the knife.
Leave the fat cap attached to the lamb loin.

With the lamb loin still rolled away from the fat cap, season with salt and pepper. Top with the grain mustard, spread to cover.
Top with the sauteed Rosemary and Shallots.
Place the chopped Roasted Garlic onto the Rosemary and Shallots.
Distribute the lemon zest over the filling.
Roll the lamb loin back over the filling.
Add any additional filling ingredients over the lamb loin.
Then place the tenderloin on top of the loin.

Roll the fat cap over the lamb loin and filling. The fat cap will not fully wrap around the meat.
Place the tightly wrapped lamb loin in the center of a cutting board.
Using Butcher's Twine, tie the lamb loin at 1" intervals from one end to the other.
See video for two methods of tying. Using separate pieces of twine at each interval or using a butcher's method to continuously tie the length of the loin.
Once the lamb loin is tied season with Kosher Salt and Black Pepper
Preheat oven to 350°
Sear the lamb loin, rolling to develop a nice crust on the outside.
Roast the lamb loin in the oven.
Use a wireless thermometer to dial in the perfect temperature of your roast.
Once the desired temperature is achieved remove from the oven.
Approximately 35-40 minutes for medium rare.
Rest the meat before slicing for 10 minutes.
Remove the twine from the roast.
Slice into 1" pieces an serve with the Pinor Noir Reduction.

While the Lamb Loin is roasting make the sauce.
The sauce can be made and held warm until ready to serve.
In a saucepan, add the wine and reduce by half.
At this point, add the chicken broth or stock and reduce by half again.
Thicken with the Beurre Manie
In a bowl, combine the softened butter and flour. Mix until they are combined completely.
While the sauce is at a rolling simmer, add small amounts of the Beurre Manie while whisking the sauce.
Approximately 1 tbsp of the Beurre Manie to thicken the sauce.
Beurre Manie works in a similar way to roux. The act of boiling creates the right environment to allow the butter and flour to thicken the sauce.
It is always best to start with less, you can always add more.
Let the sauce simmer for a minute or two. Check the thickness of the sauce by testing with a spoon. The sauce should coat the back of the spoon.
If desired whisk in additional Beurre Manie and repeat the process of simmering to thicken.
Once the sauce has thickened to your desire, remove the sauce from the heat.
Whisk in the Cold Butter.
The burrer will slowly melt, creating a sheen to the sauce and enhance the flavor.
Adjust seasoning with Kosher Salt and Black Pepper.
Serve immediately with the Lamb Loin.
Enjoy!