Seared Lamb on Fritters with Red Currant Relish

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 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)

Makes: 10-12 servings
Free of: gluten and all top allergens

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.