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  • Total time 45 mins
  • Active time 30 mins
  • Yield 4 Servings
pair suggestions
The lamb is the hero of this dish, and a big full-bodied Syrah will pair well with it. The blackberry flavor notes in the wine will complement the honey/mint glaze and the pepper flavor notes will bring out the natural lamb flavors. The palate will need to be cleansed frequently with this dish, so the bubbles of S.Pellegrino® are perfect to sweep away the previous taste and refresh for the next bite.

Seared Lamb Loin

2 cups
Whole milk
1 sprig
Rosemary, fresh, ground
1/2 cup
Yogurt, plain
1/2 tbsp.
Garlic, crushed
2 each
Lamb loins (3/4 to 1 lb. each)
1 tbsp.
Kosher salt
1 tbsp.
Black pepper
1 tbsp.
Canola oil
1/2 cup
Red wine
1/4 cup
Honey
1 sprig
Mint, fresh

Method

  1. Combine milk, rosemary, yogurt and half the garlic in shallow bowl. Pat dry lamb and add to mixture. Let marinate 30 minutes in refrigerator.
  2. Preheat medium sauté pan for 2 minutes over medium-high heat. Remove lamb from marinade and pat dry. Season each loin with 1/2 Tbsp. each of salt and pepper.
  3. Add canola oil to pan, followed by lamb loins. Sear for 3 minutes . Turn lamb loins and cook for 2 additional minutes.
  4. Remove lamb from pan and add red wine; using spatula, scrape crispy bits off bottom of pan. Simmer for 30 seconds to burn off alcohol.
  5. Return lamb to pan with honey and reduce heat to slow simmer, continually basting meat with glaze for 2 minutes until lamb reaches 140°F (medium). Remove pan from heat, add mint and keep covered until ready to slice for plating.

Goat Cheese Polenta and Hummus Crisp

2 cups
Chicken stock
1 tbsp.
Kosher salt
3/4 cup
Polenta, coarsely ground
1/4 cup
Heavy cream
2 tbsp.
Butter
1/4 cup
Goat cheese
1 each
Flatbreads
4 tbsp.
Hummus
1/2 cup
Panko (Japanese breadcrumbs)
2 tbsp.
Sesame seeds, toasted
4 tbsp.
Clarified butter

Method

  1. Goat Cheese Polenta: Bring chicken stock to boil and add salt.
  2. Lower heat to low and slowly add polenta to stock, stirring continually. Simmer for 5 minutes. Remove from heat and add heavy cream, butter and goat cheese; stir to incorporate. Let rest for 5 minutes.
  3. Place 4 3" timbale molds on cookie sheet and spray molds and sheet with nonstick spray. Fill molds with polenta mixture and place in a 375°F degree oven for 10 minutes to set up. Remove from oven and keep warm for plating.
  4. Hummus Crisp: Cut each flatbread into 4 triangles and spread 1 Tbsp. of hummus on 1 side of each triangle.
  5. Combine panko and sesame seeds and coat hummus with panko/sesame seed mixture.
  6. Place hummus triangles on cookie sheet and top with the clarified butter. Place in a 350°F degree oven and bake until crisp (approx. 8-10 minutes).

Kalamata Olive and Artichoke Salad

4 each
Artichokes, marinated, stem-on, quartered
1/2 cup
Kalamata olives, halved
4 each
Garlic cloves, roasted and mashed
1 sprig
Thyme, fresh, removed from stem
1 each
Lemon, juiced
1 tbsp.
Capers
1 tbsp.
Extra virgin olive oil
4 oz.
Micro greens

Method

  1. Place all ingredients except micro greens in bowl; gently mix. Gently fold in micro greens just before plating.

Plating

  1. On a warmed dinner plate, place the polenta disc in the center. Slice each lamb loin on a 45-degree angle into 6 slices. Fan 3 slices of lamb on top of each polenta disc and spoon 1 Tbsp. of the mint glaze over the lamb.
  2. Top lamb with the hummus crisp. In the lower right corner of the plate, put 1/4 of the artichoke salad.
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