Cooking is a feast for the senses. This simple lamb recipe is a prime example of sensory gluttony. The crackle of seared lamb, the fresh herbs dressing the delicate loin, a beautiful salad, and earthy Mediterranean aromas wafting into the air build anticipation for the first bite. With these elements in mind, I wanted to highlight the pure essence of lamb in this recipe. The dry rub of oregano and thyme, paired with a fresh salad of black olives and sun-dried tomatoes will leave a lasting sensation for a memorable meal.
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David Diaz’s Seared Lamb Loin with Chickpea Salad
- Total Time: 45 minutes
- Yield: 3 1x
Description
Chef David Diaz from Brasserie Beaumarchais in New York City with a lovely lamb loin recipe.
Ingredients
MARINADE FOR LAMB:
- 6 oz (3/8 pints or .375 pints) of Olive Oil
- 6 oz (3/8 pints or .375 pints) Soybean Oil
- 1 tbsp (1.62g) of Dry Oregano
- 1 tbsp Dry(1.62g) Thyme
- 1 tsp (2.1g) Piment d’ Espelette (a French, red, ground pepper)
STOVE-TOP OIL MIXTURE:
- 2 tbsp (1 fluid oz) of olive oil or canola oil
- 2 tbsp (1 fluid oz) of butter
- 1 garlic clove, smashed
PUREE:
- 1, 12 oz (340.22 g) can of Chick Peas, Strained and Rinsed
- 1 Garlic Clove
- Alternative: Puree can be substituted with store brought hummus
CHICKPEA SALAD:
- 1, 12 oz can (340.22g) of chickpeas drained of liquid
- 1 tbsp (1.62g) chopped shallot
- 1 tbsp (1.62g) chopped tomato confit or sun-dried tomato
- 10 black olives (halved)
- 1 quarter of a head of chopped romaine lettuce
- 2 oz (1/8 or .125 pints) of sherry vinaigrette (1part sherry vinegar, 3 parts olive oil)
Instructions
FOR MARINADE:
- Cut 1 piece of boneless lamb shoulder into 3 pieces. Each piece should be approximately 2 inches by 5 inches long and about 8 oz thick.
- Rub all the ingredients together into the 3 pieces of lamb and marinade for a few hours or overnight for best results.
STOVE TOP COOKING:
- Add oil to a sauté pan on med high heat.
- Remove lamb from marinade and pat dry with a paper towel, and then season with salt on all sides.
- When pan begins to smoke place lamb in the pan making sure to sear on all sides about 5 mins for each side for medium to medium – rare.
- When the lamb is ready to come off the heat add butter to the pan along with a piece of smashed garlic and spoon the garlic and butter over the lamb.
- Lamb should begin to foam at this point.
- Repeat for one minute then pull off the heat and place the lamb on a plate lined with paper towel. Allow to rest for 5 mins
FOR PUREE:
- Put strained chickpeas in a saucepan, add water, then cover.
- Simmer for 20 mins and then puree in a food processor until smooth.
FOR CHICKPEA SALAD:
- Incorporate chickpeas, shallots, tomato confit or sun-dried tomatoes, olives, and lettuce into a bowl.
- Add the sherry vinaigrette to the salad ingredients and toss.
SERVING THE LAMB:
- Place a dollop of the chickpea puree on the plate.
- Place the lamb on the puree and then top with the chickpea salad.
Notes
- **Prep time for marinade is not included in the overall prep time for the dish.
- For best results, marinade overnight.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 620
If You Liked This Recipe, You’ll Love These
- The Big Mediterranean Salad
- Indian Lamb and Chickpea Fritters
- Lemony Chickpea Salad with Spring Onions and Harissa Mustard Dressing
- Warm Asparagus Salad with Bacon, Egg, and Hazelnuts
Frequently Asked Questions
What is Piment d’Espelette and can I substitute something else?
Piment d’Espelette is a French ground red pepper from the Basque region — mildly hot and slightly fruity. The recipe calls for 1 tsp in the marinade. Sweet smoked paprika with a tiny pinch of cayenne is the closest widely-available substitute.
How long should I marinate the lamb, and does overnight really make a difference?
The recipe says “a few hours or overnight for best results” and the notes specifically flag that marinade prep time is not included in the overall prep time. Overnight gives the oregano, thyme, and Piment d’Espelette in the oil marinade more time to penetrate the 8 oz lamb pieces.
Can I use store-bought hummus instead of making the chickpea puree from scratch?
Yes — the recipe explicitly lists store-bought hummus as an alternative to the from-scratch puree of one 12 oz can of simmered chickpeas. It won’t change the plating or the overall dish.
