Friday, May 31, 2013

Warm Spring Lamb Salad

Canola oil
1 1/4 pound lamb loin, trimmed of excess fat
Salt and freshly ground black pepper
1/2 pound asparagus tips, blanched in salted water and shocked in cold water
1/2 pound fava beans, cleaned and blanched in salted water and shocked in cold water

For the Lemon Dressing:
3 tablespoons fresh lemon juice
1 tablespoon fresh orange juice or 1/4 cup fresh Meyer lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
Honey, if needed

1 head radicchio, torn into bite-sized pieces
4 ounces dried goat cheese
1/4 cup fresh mint leaves
Store-bought salted pita chips

Heat a large sauté pan over high heat with a few tablespoons oil. Season lamb with salt and pepper. Cook lamb pieces until charred on outside and cooked to medium doneness, about 3 minutes per side. Remove from the pan. Add the asparagus and fava beans to the pan and sauté until just heated through, season with salt and pepper.

For the dressing, whisk together the juices, mustard, salt and pepper in a small bowl. Slowly whisk in oil until emulsified. Taste for seasoning and add honey and more salt and pepper if needed.

Toss the asparagus, fava, radicchio, and mint together in a bowl with some of the lemon dressing. Transfer to a platter, top with the lamb slices, goat cheese, pita chips and more of the dressing

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Greenleaves Spitfire

Welcome home, Greenleaves Spitfire! She was first CJD in the MAC specialty for her first leg.