Grilled Spiced Lamb Loin With Salsa Verde

GRILLED SPICED LAMB LOIN WITH SALSA VERDE

Serves 6-8

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.