Ingredients

• 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)

Method

1. Rub lamb loin with olive oil, and season with salt and pepper.
2. 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.
3. For the fritters: in a large bowl, combine the potatoes, onion, egg or replacer, salt and pepper.
4. Using the same pan (don’t want to lose the lamb flavor!), heat vegetable oil over medium heat.
5. 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.
6. Place cooked fritters on paper towel. Gently pat off excess oil. Make rest of the fritters.
7. Remove string from lamb loin. With a sharp knife, slice lamb into ¼-inch thick slices.
8. 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.