City Palate

The Wine & Beer Issue - May June 2017

Seared Lamb Loin
Untitled Document

May June 2016

from Andrea Harling

Couscous, charred tomatoes, chimichurri, pick- led red onions, cucumber raita, parsley salad. Serves 4.

Seared lamb loin:

1-3/4 lbs. lamb loin, boned and trimmed of fat 1 T. cold-pressed canola oil

2 stems each thyme and rosemary 2 garlic cloves, crushed

salt and cracked black pepper

Place the cleaned lamb loin in a dish and mix with canola oil, herbs and garlic. Marinate overnight. When ready to cook, remove from marinade and pat dry. Season with salt and cracked black pepper. In a hot pan, sear all sides of the lamb loin and place in a 350°F. pre- heated oven for 5 minutes. Remove from pan, cover with foil and let rest for 5 minutes. Once rested, slice and keep warm.

Couscous:

1 c. couscous

1 c. boiling stock (chicken or vegetable) 3 T. olive oil

1/2 c. halved cherry tomatoes 1 garlic clove, minced

1/2 lemon, juice only

1/4 c. fresh parsley, chopped

pinch of salt and black pepper

Stir couscous into the boiling stock and bring it back to a boil. Cover and remove the pot from the heat. Let stand for 5 minutes, then fluff with a fork. Heat a large frying pan, add the olive oil, then the cherry tomatoes. Blister the tomatoes, then add the garlic and cook for 30 seconds. Add the lemon juice, fluffed couscous, parsley, salt and pepper. Mix well. Remove from heat and cover.

Chimichurri:

1/2 c. red wine vinegar 1 t. salt

3 garlic cloves, minced 1 shallot, minced

1/2 red jalapeño chile, minced 1/2 c. cilantro, chopped

1/4 c. parsley, flat leaf, chopped 1/4 c. oregano, chopped

3/4 c. olive oil 1/2 t. pepper

Mix the vinegar, salt, garlic, shallot and chile in a medium bowl. Let the mixture sit for 10 minutes, then mix in the herbs, oil and pepper and reserve until ready to use.


Meat