ContactMessage BoardsLinks  Home  
 
Featured Chefs
Gourmet Articles
Environmental Kitchen
Cookbook Reviews
Recipe File
Appetizers
Soups & Salads
Seafood & Shell Fish
Meat & Poultry
Dessert
The Wine Guy
Career Center
Ask An Expert
Search
Colorado Lamb Loin
Heirloom Tomatoes & Cured Lemon Drizzle
recipe filemeat & poultrycolorado lamb loin
Colorado Lamb Loin, Heirloom Tomatoes & Cured Lemon Drizzle
Ingredients
Serves Four

2ea Lamb Loins

Lamb Marinade
2 Cloves Garlic
2 Sprigs Rosemary
3 tbs Olive Oil (you need about two cups for the whole recipe)

Salad
2 pounds Heirloom Tomatoes
2ea Heads Romaine Lettuce
20ea Kalamata Olives
2 pounds Tri Colored Potatoes (or fingerlings)
½ ea Cucumber (plus ¼ for garnish)
8oz Feta Cheese
12 Leaves Fresh Oregano
12 Leaves Fresh Basil
2 pc Cured Lemon
6tbs Olive Oil

Dressing
1 cup Olive Oil
¼ cup Red Wine Vinegar
2tsp Mustard
½ tsp Honey
Salt and Pepper (to taste)



Colorado Lamb Loin, Heirloom Tomatoes & Cured Lemon Drizzle
Recipe by
chef Jeremy Emmerson



Method
Marinade
Make the lamb marinade - Roughly crush the garlic cloves, chop the rosemary mix with the olive oil toss the lamb in the mixture and leave the refrigerator over night.

Set Salad
Wash the potatoes. Boil the potatoes whole (you can use your microwave if cooking at home) until they are half cooked, remove them from the water and allow to cool. Once they have cooled cut the potatoes into quarters. Wash and cut the tomatoes, the cucumber ½ and lettuce place in a bowl or arrange on a platter. Cut the olives in half and add to the salad.

Cured Lemon Drizzle
Seed and dice the remaining cucumber ¼, dice the cured lemon. Finley chop 4 basil leaves, six oregano leaves and mix all the four together. Season with a few grinds of pepper, (no salt as the cured lemons are salty enough).
Make the dressing.
Pour the oil, vinegar honey and mustard into a small plastic bottle (12 - 20oz) sprinkle in a little salt and pepper and shake like crazy.

To finish
Remove the lamb from the refrigerator; pick off the large pieces of rosemary and garlic cloves. Heat two skillets. Seasons the lamb with salt and pepper and sear them in the fist skillet. In the second skillet, sauté the potatoes. Chop the remaining herbs. Toss the salad with some of the dressing and half the herbs, arrange on a platter. Sprinkle the remaining herbs onto the sautéed potatoes and add them to the salad. Slice the lamb and arrange it on the platter, top the lamb with the cured lemon drizzle.

Dinnerware supplied by Fortessa - Leading the way in Tableware

 
 
Copyright © 2008