Meat Recipes

Roasted Sautéed Lamb Loins

In the old days, in Vietnam, tropical sheep were found only in the hills in Ninh Thuan and Binh Thuan, two provinces that are dry all the year round. Nowadays, in the hills in Ninh Binh, Son La, or Ba Vi, there are a lot of sheep that are growing up and providing an exotic, nutritional ingredient resource if they are properly cooked. Lamb loin is the most delicious part of a lamb: it is a tender piece of meat from the middle-lower section of the rear quarter, a lean cut of meat with a bit of fat. The five-star chef Ho Cong Quyet created the “Roasted Sautéed Lamb Loins”—his “golden” dish. Make good use of your free days to create this dish with the aroma of the sauce and spicy leaves dipped in olive oil and save all your heart for your beloved.


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Serves: 4 Prep Time: Cooking Time:


  • 500g lamb loin
  • 5g thyme
  • 8ml olive oil
  • 1g salt
  • 1g black pepper
  • 200g potatoes
  • 45g garlic
  • 100ml olive oil
  • 75g unsalted butter
  • 100ml whipping cream
  • 20g Parmesan cheese powder
  • 10g salt
  • 50g white Lingzhi mushroom
  • 50g asparagus
  • 4ml balsamic vinegar
  • 1g salt
  • 3ml olive oil
  • 1kg beef bone
  • 2kg chicken feet
  • 350g carrots
  • 800g onions
  • 300g celery
  • 400g tomatoes
  • 1 jar of 350g tomato paste
  • 4 bay leaves
  • 5g thyme
  • 300ml red wine
  • 8g mint sauce
  • 400g lamb bone
  • 2g salt
  • 8 liters water
  • 100ml olive oil
  • 50g unsalted butter



Make the broth with the condensed broth made by simmering beef, chicken, lamb bones and vegetables. Clean the beef bones and drain them well in a colander, grill them at 2200C for 30 to 45 minutes until they are golden brown. Clean the chicken feet and drain them, grill them at 180 degrees Celsius for 15 to 20 minutes until the chicken is golden brown.

Peel off and clean the onions and cut them into 1-cm cubes. Remove the leaves of the celery, clean them and cut them into 1-cm cubes. Peel off and clean the carrots then cut them into 1-cm cubes. Clean the tomatoes and cut them into 1-cm cubes. Preheat the wok, add the olive oil and the butter until they melt. Reduce the heat to medium, stir in the carrots and stir-fry them for about 10 minutes, then add the celery and continue to stir-fry in 10 minutes and finally add the onions and stir-fry for 10 minutes. Stir-fry the mixture on medium heat for about 20 minutes until the onions are translucent, the celery and the carrots are soft, continue to add the tomatoes and stir-fry them for 15 minutes. Add the tomatoes paste and stir-fry for 15 more minutes. Add the herbs, such as thyme and bay leaves and stir-fry them briefly for 1 minute, then add the red wine and cook them for 5 minutes until the mixture thickens and has a red-brown color.

Add the grilled beef bones and chicken feet to the vegetable mixture, add 8 liters of water, mix them thoroughly and continue to cook on low heat for 18 to 24 minutes until the mixture is reduced to 1/3. Sift it to attain 2 to 2.5 liters of thicken broth.

Heat the oil in a wok over high heat, and fry the lamb tenderloin at 100 to 1200C until the bones are golden-brown. Add the fried lamb bones to the thickened broth, cook on low heat for about 1 hour until the sauce is condensed, then remove the bones to maintain 800ml sauce. Add the mint sauce and the salt to taste. The mixture should have a gelatinous texture and a naturally sweet taste of the bones and vegetables, the fragrance of mint and the scent of lamb.

Marinate the lamb tenderloin: Marinate the lamb tenderloin with salt, pepper, thyme and olive oil, place it in the refrigerator for the meat to marinate the spices.

Clean the potatoes, leave them unpeeled; pour in the water with 8g salt dissolved in it, reduce the heat when the water boils, boil the potatoes on medium heat for 30 to 45 minutes until they are tender, use a bamboo skewer to test whether they are cooked or not. When they are cooked through, immediately take them out, peel them and mash them using a food mill. Note: do not wait until they are cooled down because the gummy substance in potato will make it difficult to mash them.

Cook the whipping cream over medium heat, season with 2g salt; when the cream reaches 600C, add the mashed potatoes and stir them well until they are just combined. Mix the mashed potatoes with crushed garlic. Before serving, re-heat the mashed potatoes, add the unsalted butter and cheese powder and mix until the paste is smooth and blended thoroughly

Cook the lamb: Pre-heat the oven, then put the marinated lamb tenderloin in and quickly fry it on high heat until the outside of the tenderloin shrinks, take it out immediately and leave it at room temperature for 5 minutes. Pre-heat the oven at 160 degree Celsius, tip the sautéed lamb tenderloin into the pan and grill it for 5 to 7 minutes.

Quickly fry the linghzi mushrooms with some olive oil while waiting for the lamb to be cooked through. Clean the asparagus, peel them and quickly poach them in boiling water for 4 seconds then soak them in iced water for 1 minutes. Take them out and drain them, quickly sauté them on high heat, season with a bit of salt and take them out. When the linghzi mushrooms are golden, add some salt, spoon over the Balsamic vinegar and turn off the heat.


Place the mashed potatoes on a plate, put the lamb tenderloin on, place the asparagus and mushrooms around and spoon over the sauce.


The lamb tenderloin should be barely cooked through and have a light pink color when cut out, it should be neither too dry nor bloody.


Grill the lamb on low heat so that it will be tender and not dry.


This dish helps nourish Qi and blood, tonify kidney, add a lot of trace minerals, and valuable vitamins, increase energy, enhance immune system, and retard aging. It is useful for those who suffer asthenic body syndrome, insomnia and loss of appetite, weakened immune system, neurasthenia, decrease in memory power, damaged kidneys, impotence, backache, weakness of the knees, coldness of the limbs, joint pain, diarrhea caused by spleen and Qi deficiency, stomachache, postpartum women with asthenic body syndrome, anemia; it is also good for those who suffer chronic windpipe inflammation, high blood pressure, coronary artery diseases, high blood cholesterol, and obesity.



HO CONG QUYET Hyatt Regency Da Nang Resort & Spa (Da Nang City) Runner-up in the semifinal round of the Northern Regions of the Golden Spoon Awards 2013

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