Back to Tutorials

HERB CRUSTED LOIN OF LAMB
Serves 6

Ingredients

  • 1 saddle lamb, weight of about 8 lbs, dry aged for 1 week
  • 2 teaspoons vegetable oil
  • 1/4 cup chopped parsley
  • 1 teaspoon rosemary, chopped fine
  • 1 teaspoon thyme, chopped fine
  • 2/2 teaspoon dried lavender flowers
  • 2 cloves garlic, chopped fine
  • 1 quart veal stock
  • l/2 teaspoon fennel seeds
Method
Herb Marinade: Mix together the parsley, rosemary, thyme, lavender, and garlic

To prepare meat
With a sharp knife bone the loin and tenderloins from the saddle. Trim the loins of all the fat and connective tissue, and reserve for the essence. Coat lightly with the parsley mixture. Let marinate for a few hours.

To cook lamb
In a sautepan heated over medium heat, place 1 tablespoon oil. Place lamb and sear for two minutes on each side. Turn and cook for 4 minutes on each side or place in a 350 - degree oven. The meat shoud be firm to the touch, the internal temperature at 125 -130 degrees. Remove from the oven. Salt and pepper to taste and let rest for 5 minutes.

Carve and arrange on the plate. Spoon hot lamb essence over the meat that has been seasoned with salt and pepper.

SUMMER VEGETABLE TIAN
Serves 6 as a first course

Ingredients
  • 2 zucchini, sliced into 1/4 inch rounds
  • 1 med. eggplant, sliced into 1-inch rounds
  • 2 whole roased red pepper, peeled and seeded.
  • 2 bulbs fennel, medium dice
  • 2 med onions, peeled and diced
  • 3 large tomatoes, sliced into rounds
  • 1 cup Parmegiano-Reggiano
  • 1/2 cup bread crumbs
  • 1/2 tsp kosher salt
  • 1/4 cup fresh basil
  • 1/4 cup chopped Italian parsley
  • 1/4 cup chopped scallions
  • 2 tbs Herbs de Provence
  • extra virgin olive oil
Method
Briefly saute the zucchini rounds in a touch of olive oil until tender with a light touch of salt and pepper.
Lightly oil the eggplant rounds, season lightly with salt and pepper and lay them out on a parchment covered sheet pan. Bake for 10 minutes at 350 degrees, or until lightly browned and quite soft.
Saute the fennel and onion until soft.
Let all the vegetables cool before assembly, draining off any liquid that accumulates.
Chop the herbs and mix with the bread crumbs and Parmesan.
Use a ring mold or tin as a mold. Place the mold on a parchment lined sheet pan, and add the vegetables, one layer at a time, alternating with the bread crumb mixture.


To Cook
Bake for 10 minutes at 350 degrees, or until heated thoroughly and golden brown on top. Slide a spatula under each mold and place on the plate for service, then slip off the mold.

Chef Gary Danko
CLOSE