A fine-dining quality dish that showcases merino lamb’s ability to pair with a wide variety of flavors. Elegant and beautiful, it isn’t nearly as complicated to prepare as it appears.
1 C Red Wine Vinegar
¼ C Granulated Sugar
1 ½ T Salt
½ C EVOO
1 C Red Wine
10 Juniper Berries
1 Sweet Potato
12 Fresh Thyme Sprigs
3 Garlic Cloves
½ lb Fresh Mushrooms
Salt & Pepper
½ C Shelled Pumpkin Seeds
Pumpkin Seed Oil (could substitute Extra Virgin Olive Oil)
1 Day Ahead:
1. Mix the vinegar, sugar and salt for the blueberries together until the sugar & salt dissolve.
2. Add the blueberries, cover, and let them macerate overnight.
3. Trim the fat cap and silver skin from the Merino loin & chop the shallot.
4. Heat the olive oil, juniper berries and shallot in a saucepan just until the oil begins to simmer. Remove from the heat & let cool completely.
5. Put the loin fillet, extra virgin olive oil, shallot, wine and juniper berries in a zip top bag & marinate overnight.
1. Toast the pumpkin seeds in a dry pan, stirring or tossing frequently, just until they start to pop.
2. Preheat your oven to 400F.
3. Peel the sweet potato and slice it into ¼” rounds. Crush the garlic cloves.
4. In a bowl, mix together the sweet potato with the garlic and thyme sprigs with enough olive oil to coat. Add salt & pepper to taste.
5. Toss the mushrooms with olive oil, salt & pepper.
6. Spread the sweet potato slices (with the garlic & herbs) across a baking sheet in a single layer. Put the mushrooms on a separate baking sheet or in a baking dish.
7. Roast the sweet potatoes until tender & golden brown (approx. 30 mins) & the mushrooms until they are caramelized, but not completely dried out.
8. Cook the Merino loin fillet:
1. Remove the loin fillet from the marinade & pat it dry.
2. Sear it on all sides in a hot oiled cast iron skillet or frying pan over medium-high heat until it reaches your desired doneness (4-6 minutes per side until medium rare recommended).
3. Let the Merino rest (loosely covered with foil) for 10 minutes, then slice against the grain.
1. Preheat your immersion circulator or water oven to 115F.
2. Remove the loin fillet from the marinade & wipe it dry. Vacuum pack it using a clamshell or Food Saver vacuum machine.
Use a chamber vacuum machine to vacuum pack the merino in a pouch with its marinade.
3. Cook the Merino loin in the water bath for an hour, then remove it from its pouch, pat it dry, and sear it on all sides in a hot oiled frying pan or skillet.
4. Slice the Merino against the grain.
9. Put some roasted sweet potato slices on each plate, top them with the sliced merino. Top the merino with mushrooms, blueberries and pumpkin seeds. Drizzle the plate with some pumpkin seed oil or extra virgin olive oil. Serve.