GRILLED SPICED LAMB LOIN WITH SALSA VERDE

Serves 6-8 | Print-Quality (PDF)

INGREDIENTS

Marinade

  • 2 ½ lbs lamb loin, trimmed
  • 4 cloves garlic, grated on a microplane
  • 5 sprigs thyme, picked and minced
  • 2 sprigs rosemary, picked and minced
  • ¼ c olive oil
  • Salt and pepper, to taste

Spice Mix

  • 1 t fennel
  • Grind in mortar and pestle or in a small spice grinder.
  • Reserve.

Salsa Verde

  • About 20 sprigs parsley, stems are ok
  • About 8 sprigs tarragon, stems picked off
  • About 10 sprigs mint, stems are ok
  • About 12 sprigs basil, picked from stems
  • 5 anchovies
  • 6 cloves garlic, minced
  • 2 tbl capers
  • 2 tbl Dijon mustard
  • 1 c lemon juice
  • Zest of 4 lemons
  • 1 c extra virgin olive oil
  • Kosher salt, to taste
  • Freshly cracked pepper, to taste

Charred broccoli with green olive vinaigrette

  • 2 lbs. broccoli crowns
  • 4 oz. watermelon radish, cut into matchstick julienne
  • 1 bunch of flat leaf parsley, leaves picked and chiffonade
  • 4 oz. pecorino Romano, shaved
  • Roasted green olive vinaigrette (recipe follows)
  • Olive oil, to drizzle
  • Salt and pepper, to taste

Roasted green olive vinaigrette

  • 2 shallots, chopped
  • 3 garlic cloves, chopped
  • 5 each oil packed anchovies, chopped
  • 1 cup Picholine green olives
  • 1 tsp red pepper flakes
  • 3 lemons, zested and juiced
  • ½ c champagne vinegar
  • 1 ½ c olive oil

Farro Salad

  • 2 c farro
  • 3 – 4 bay leaves
  • 5 – 6 small turnips, shaved
  • 5 – 6 small radishes, shaved
  • 5 – 6 small carrots, peeled and shaved
  • 2 red onions
  • 10 – 12 Brussels sprouts, leaves separated
  • 2 tbl minced oregano leaves
  • ¼ c snipped chives
  • 1 tbl minced thyme leaves
  • 8 scallions, thinly sliced
  • Sherry vinaigrette (recipe follows)
  • Salt and pepper, to taste
    Sherry Vinaigrette
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 1 tbl Dijon mustard
  • ¼ c dry sherry
  • 2/3 c Sherry vinegar
  • 1 ½ c olive oil

DIRECTIONS

Marinade

  • Combine the marinade ingredients (garlic, thyme, rosemary, olive oil) in a small food processor.
  • Puree until smooth.
  • Coat lamb loin with the marinade.
  • Refrigerate for at least six hours or overnight.

Spice Mix

  • Toast the spices.
  • Grind in mortar and pestle or in a small spice grinder.
  • Reserve.

Lamb

  • Prepare grill or heat pan over medium-high heat.
  • Season marinated lamb with salt and some of the spice mix from above.
  • Sear on all sides then move to the cooler part of the grill to finish cooking to medium rare. If cooking on a stovetop, place in a 400° oven for 4 to 5 minutes depending on size.
  • Place lamb on a platter and cover with a piece of foil to allow meat to rest (5 – 10 minutes).
  • Slice fairly thin.
  • Season with a little more salt and pepper and serve.

Salsa Verde

  • Rough chop all of the herbs
  • In a heavy duty blender, combine anchovies, garlic, capers, mustard, lemon juice and lemon zest.
  • Puree until smooth.
  • Add the herbs and puree again until smooth.
  • Slowly add olive oil with blender on to emulsify.
  • Season with kosher salt and freshly cracked pepper.

Charred broccoli with green olive vinaigrette

  • Prepare a grill or broiler on high heat.
  • Cut broccoli crowns lengthwise into long ‘planks’ about a 1/2” thick.
  • Drizzle with olive oil and season with salt and pepper.
  • Cook for 1 – 2 minutes on each side. It should be nicely charred on each side and tender, but still toothsome.
  • Quickly place into a bowl and dress liberally with vinaigrette, then add parsley.
  • Arrange on a platter, sprinkle with radish, pecorino cheese then drizzle with a little more vinaigrette and serve.

Roasted green olive vinaigrette

  • Place olives on a heatproof dish and bake in 400°F oven until shriveled (about 20 – 30 minutes).
  • Place all ingredients except for vinegar, lemon juice, and olive oil in the bowl of the food processor.
  • Grind to a paste.
  • Add contents to a bowl with the lemon juice and champ vinegar.
  • With a whisk, constantly stirring, stream in olive oil until incorporated.

Farro Salad

  • Bring about 4 cups of water to a boil in a medium saucepan.
  • Season water with salt and pepper and add bay leaves and faro.
  • Simmer until farro is tender, but still has a little bite. Strain farro and remove bay leaves.
    • This can be done ahead, chilled and then brought to room temperature.
    • Alternatively, reserve it room temperature until ready to serve.
  • Meanwhile, peel onions and cut into ¼” slices. Drizzle with olive oil, season with salt and pepper and cook in 400 oven until charred and soft. Remove, cool and mince.
  • In another heatproof dish, add Brussels leaves and drizzle with oil and season with salt and pepper. When you begin making the salad, place in oven and bake until crispy.
  • Place farro into a bowl. Add herbs and onions and enough dressing to coat.
  • Add turnips, radishes, carrots and beets and toss again, adding a little more dressing along with salt and some black pepper.
  • Fold in the Brussels sprout leaves, taste and adjust seasoning and add a little more dressing if needed.

Sherry Vinaigrette

  • Place all ingredients, except olive oil, in a blender and puree until smooth.
  • Turn blender to low and add olive oil in a slow, steady stream through top of blender until emulsified.

Red Wine Braised Short Rib

INGREDIENTS

    Red Wine Braised Short Ribs
  • 10 Pieces Cross-cut Bone-In Beef Short Ribs, 2-3" Thick
  • 1 Yellow Onion
  • 1 Carrot
  • 1 Rib Celery
  • 1/4 Cup tomato paste
  • 6 Garlic Cloves, Smashed
  • 2 Bay Leaves
  • 1 Bottle of Dry Red Wine, Drinkable Yet Cheap
  • 2 Quarts Veal or Beef Stock*
  • Vegetable Oil, Salt, and Freshly Ground Black Pepper as needed
    Cauliflower Puree
  • 1 Head Cauliflower
  • 1 Pint Heavy Cream
  • 1/4 C Butter
  • Salt as needed
    Roasted Cauliflower
  • 1 Head Cauliflower, broken into uniform florets
  • Vegetable Oil and Salt, as Needed.
  • Nice, fruity Olive Oil to finish
    Charred Onion Jus
  • 20 Pearled Onions, peeled and halved
  • Vegetable oil as needed
  • 1 recipe of Short Rib Braising Liquid, Strained
  • 1/4 C butter
  • Red Wine Vinegar as needed
  • Salt and Pepper as Needed

DIRECTIONS

Red Wine Braised Short Ribs

Before you begin, preheat the oven to 275F.

  1. Season the short ribs with a little salt and pepper.
  2. Peel and chop the carrot, onion, and celery into 1 inch pieces.
  3. Sear the ribs in a little oil in 2 large saute pans. [The idea is to develop a nice brown layer in the pans.] Remove them to a plate, but keep the pan hot.
  4. Toss the vegetables into the same hot pan and saute until they begin to color. Take care not to blacken the bottom of the pan.
  5. Add the tomato paste to each pan, letting it stick to the bottom and start to brown.
  6. Deglaze each pan with 1/2 the bottle of red wine. Scrape the pots with a wooden spoon to get all those brown goodies.
  7. Place the short rib pieces in an oven safe pot large enough to hold them in one layer.
  8. Add the wine-veg-tomato-paste-cooked-on-goodness mixture to the pot with the short ribs.
  9. Add the veal stock, garlic, bay leaves, and bring to a simmer.
  10. Cover the pan with a lid and place it in the oven. Cook it till fork tender. This could take up to 4 hours, depending on your oven, so plan accordingly.
  11. Allow them to cool enough to handle them. Remove them to a plate and keep warm.
  12. Do not throw away the cooking liquid. You will need it later.

Cauliflower Puree

  1. Break the cauliflower unto florets.
  2. Add the pint of cream and water to cover.
  3. Simmer until the cauliflower is fully cooked and the liquid has boiled away to about a cup. *At this point, the puree will look like a broken, nasty mess, but it will come together in the blender.
  4. Place it all in a blender and buzz. The cauliflower should turn into a smooth, cream-colored puree.
  5. If the puree was cooked enough, you can get away without straining it. Just season with salt.
  6. While it is still warm, swirl in the butter.
  7. Keep warm

Roasted Cauliflower

Before you begin, preheat your oven to 400F.

  1. Heat a large saute pan and add a little oil.
  2. Add the cauliflower and toss until it begins to brown in spots.
  3. Transfer to a sheet tray and bake until the cauliflower is cooked and nicely colored. You want to start checking it every 5 minutes after the first 10 minutes.
  4. When it is cooked, season it with a little salt and a drizzle of good olive oil.

Charred Onion Jus

Before you begin, preheat your oven to 400F.

  1. Saute the onions in the oil until they begin to show color. (Its ok if they break up a little bit).
  2. When the onions are getting nice and dark, add all the braising liquid and cook until it begins to thicken. You aren't looking for something you can stand a spoon up in, just a nice, dark, chunky sauce.
  3. When it has been fully cooked out, swirl in the butter. Season with salt and pepper if it needs it, but remember, the base liquid had the seasoned ribs in it, so you may not need it.
  4. A nice touch is to brighten the sauce up with a drip or two of red wine vinegar.