- 1 boneless lamb loin (ask your butcher to tie)
- 3 medium Yukon gold potatoes, peeled and grated
- 1 small onion, peeled and grated
- 1 egg or egg replacer
- Salt and pepper
- 1 tbsp (15 mL) olive oil
- ¼ cup vegetable oil
- 1 jar good quality relish or chutney (See Red Currant Relish in Winter 2012 edition of Allergic Living magazine)
- Rub lamb loin with olive oil, and season with salt and pepper.
- Heat a medium sauté pan over medium heat. Sear lamb for 4-6 minutes, turning often, until cooked medium rare. Remove lamb to plate to rest.
- For the fritters: in a large bowl, combine the potatoes, onion, egg or replacer, salt and pepper.
- Using the same pan (don’t want to lose the lamb flavor!), heat vegetable oil over medium heat.
- Place 2 tbsp mounds of fritter mixture into pan. Flatten into disks, using the back of a spoon. Cook for 3-4 minutes on each side, until golden brown.
- Place cooked fritters on paper towel. Gently pat off excess oil. Make rest of the fritters.
- Remove string from lamb loin. With a sharp knife, slice lamb into ¼-inch thick slices.
- Place two slices onto each fritter, and top with a dollop of your favorite relish or chutney.
Reprinted from the Winter 2012 edition of Allergic Living magazine.