Seared Lamb Loin with Pistachio-Sage Crust by Tanerxaydin

Ingredients

• 350g (12 oz) lamb loin
• 1/4 cup shelled pistachios
• 2 tbsp fresh sage, finely chopped
• 2 tbsp olive oil, divided
• 1 medium celeriac (celery root), about 500g (1 lb)
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• 6 small shallots, peeled and halved
• 1/4 cup dry sherry (e.g., fino or amontillado)
• 1/2 cup vegetable or chicken stock
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste

Instructions

1. Prepare the Celeriac Purée: Peel and dice the celeriac into 1-inch cubes. In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the celeriac and cook, stirring occasionally, for 15-20 minutes until deeply caramelized and tender. Add the heavy cream and simmer for 2 minutes. Transfer to a blender or food processor and blend until silky smooth. Season with salt and pepper to taste, then set aside and keep warm.
2. Prepare the Sherry-Glazed Shallots: In a small skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the halved shallots and cook gently for 8-10 minutes, stirring occasionally, until softened and lightly golden. Deglaze the pan with sherry, scraping up any browned bits. Add the stock and simmer for 5-7 minutes, until the liquid has reduced to a syrupy glaze and the shallots are tender. Season with salt and pepper to taste, then set aside and keep warm.
3. Prepare the Pistachio-Sage Crust: Preheat oven to 180°C (350°F). Spread the shelled pistachios on a small baking sheet and toast in the oven for 5-7 minutes until fragrant and lightly golden. Let cool, then finely chop the toasted pistachios with the fresh sage. Combine them in a shallow dish.
4. Sear the Lamb Loin: Pat the lamb loin dry with paper towels and season generously with 1 teaspoon salt and 1/2 teaspoon black pepper. In a heavy-bottomed skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat until shimmering. Carefully place the lamb loin in the hot skillet and sear for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness (internal temperature of 57°C / 135°F for medium-rare).
5. Crust and Rest: Remove the seared lamb loin from the skillet and immediately roll it in the pistachio-sage crust, pressing gently to adhere. Let the lamb rest on a cutting board for 5-7 minutes to allow the juices to redistribute.
6. Assemble and Serve: Slice the rested lamb loin into thick medallions. Divide the warm celeriac purée between two plates. Arrange the lamb medallions on top of the purée and spoon the sherry-glazed shallots alongside. Serve immediately.