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Lamb sirloin on a hay bed, fried potatoes and oregano butter

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Ingredients Method

Ingredients
  

  • 1kg of local and organic Lamb sirloin (Pasture to plate for Vancouver people)
  • 350g of organic hay
  • 250g of unsalted butter organic and grass fed
  • Sea salt (fleur de sel) and black pepper
  • 3 organic and local garlic cloves (from Lillooet, for me)
  • 10g of local oregano (from OAK BAY, Vancouver Island, for me)
  • 6 big organic and local potatoes (from Pemberton, for me)
  • Olive Oil

Method
 

  1.  I overcooked the meat for my guest that day, but respect the cooking time if you like it pink, as I do. But cooking is, first of all, making someone happy...
  2. Leave your meat out on a bed of thyme for just a few minutes. It is never good to cook cold meat.
  3. Prepare all the ingredients.
  4. Salt and pepper your meat. Use your bed of thyme, taking only the noble part, and keep the rest to flavour a herbal tea.
  5. Select and prepare your garlic cloves
  6. BONUS: Keep all the garlic scraps and make a decoction with them. Click on the picture for the recipe.
  7. Take some butter and put it in your pan before heating the pan - Chef’s tip: never heat an empty pan. The pan will lose its quality without this precaution.
  8. Pan-fry your garlic, but just colour it. Be careful not to burn your garlic cloves.
  9. Put your lamb in the pan with the garlic and brown it on both sides
  10. Now that your lamb is browned, let it rest on a plate
  11. Now, in the same pan (do not wash it), make the oregano butter. Add the rest of your butter and brown it. You need brown butter (hazelnut), but not burnt. When it is browned, add the oregano and stir the butter with a spatula for 10 seconds.
  12. Reserve it in a bowl with or without a lid. If you use a lid, the butter and oregano can infuse more; the flavour will be better and stronger.
  13. Fill the pan with the washed hay and block the corners with your washed potatoes.
  14. Put the lamb in the centre and drizzle with some of your oregano butter
  15. Put in the oven at 350°F or 180°C, or 400°F or 200°C if you used a casserole dish, for 45 minutes (meat).
  16.  Take off the potatoes and leave the lamb in the oven.
  17. Remove the skins from the potatoes and return them to the bed of hay in the oven for 5 minutes.
  18. After 5 minutes back in the oven, put your potatoes on a plate, ready to be cut.
  19. And leave your lamb alone to finish cooking.
  20. Cut wide, even slices, or 4 mm slices if you prefer puffed potatoes.
  21. Prepare your frying pan with a mixture of two oils. I love hazelnut and olive oil. And a washable cloth to absorb excess oil when you remove the potatoes from the oil.
  22. Proceed with deep-frying. If you do not like deep-frying, sautéed potatoes are fine as a side for this recipe. Of course, you can change the side for other vegetables you like.
  23. END: Finish with your touch of creativity and enjoy it with someone you love.