Grilled Lamb Loin & Minted Celeriac Salad
- 4 lbs lamb loin, trimmed and silver skin removed
- 2 Tbs kosher salt
- 2 Tbs ground fennel
- 2 Tbs ground coriander
- 1 Tbs ground pepper
- Cabernet Dressing:1/4 cup cabernet sauvignon wine
- 1/4 cup shallots, brunoise
- 2 Tbs rosemary, chopped
- 1 tsp Dijon-style mustard
- 1/2 cup virgin olive oil
- salt and pepper o taste
- Salads:1 bunch mint
- 2 lbs celery root
- 1/2 cup crème fraiche
- salt to taste
- 12 black figs (fresh or dried), sliced in quarters
- 2 cups arugula, torn into small pieces
- 1 cup radicchio leaves, torn into small pieces
- 1 cup frisee, centers only, torn into small pieces
- Marinate the lamb loins in salt, fennel, coriander and pepper for 10 minutes by rubbing them evenly by hand. Allow the loins to sit at room temperature for 15 minutes.
- On a hot grill or grill-pan, mark all sides of the loins and grill to medium-rare; allow the loins 5 minutes to cool and rest.
- Cabernet DressingCombine the wine and shallots in a small mixing bowl for 15 minutes. Add the rosemary, mustard, olive oil, salt and pepper and whisk together to form vinaigrette.
- Salad Finely julienne the mint and celery root. Season the crème fraiche with a bit of sea salt and toss with mint and celery root. In a separate bowl, toss the figs, arugula, radicchio and frisée with just enough cabernet vinaigrette to dress salad.
- To serve slice the loins thinly and place on a plate in a shingled manner, leaving room for the two salads on the side. Season the lamb with sea salt and a bit of the cabernet vinaigrette. Add a small amount of each salad on the side.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.