Lamb Loin Marinated in Guinness and Clover Honey
6 cans Guinness® beer or dark beer 14.9 oz. each)
2-1/4 cups clover honey
6 tbsp fresh thyme leaves
6 tbsp black peppercorns
6 lamb loin (about 1 lb. each), trimmed of surface fat and silver skin
3 tbsp olive oil, divided
6 cups lamb or veal broth prepared from demi-glace
3/4 cup chilled butter, cut into chunks
1-1/2 tsp salt 1-1/2
Freshly ground pepper
1-1/2 teaspoons chervil for garnish (about 3 bunches)
12-15 large Yukon Gold potatoes
9 tbsp unsalted butter, divided
Salt, to taste
Freshly ground pepper, to taste
6 tbsp fresh Italian parsley leaves, chopped
In a saucepan, combine beer, honey, thyme, and peppercorns. Cook over medium-low heat, stirring until honey dissolves; chill. Reserve 4-1/2 cups marinade for Cipollini onions and reserve 4-1/2 cups marinade for sauce. Place lamb in nonreactive pan and pour remaining chilled marinade over lamb. Cover, refrigerate, and marinate for 2 to 4 hours. Remove lamb from marinade and discard marinade.
To cook lamb In large skillet, heat 1 tablespoon oil over medium-high heat. Quickly brown lamb on both sides in batches, adding additional oil as needed. Place loins in shallow roasting pan. Roast in 400 degree F oven for 16 to 18 minutes or to desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium. (Note: Internal temperature will rise approximately 5 to 10 degrees upon standing.) Cover and let stand 5 to 10 minutes.
Pour reserved marinade for sauce into a sauce pot and cook over medium-high heat until reduced to about 3-3/4 cups. Add the lamb broth from demi-glace and heat through. Add butter and stir until melted. Season with salt and pepper, keep warm.
Cut potatoes into neat 3/4-inch squares. Melt 4-1/2 tablespoons butter in large skillet; add half of the potatoes and cook over medium-high heat, tossing gently until lightly browned on all sides. Repeat process preparing all potatoes. Spread on full sheet pan and season with salt and pepper.
Bake in 400 degree F oven until tender, about 10 minutes. Keep warm and toss with parsley just before serving.
To serve: Divide potatoes among 12 warm plates. Carve lamb loin and fan over potatoes. Drizzle sauce all around the plate and garnish with chervil sprigs. Serve with remaining sauce.