Chef David Diaz from Brasserie Beaumarchais in New York City serves a flavorful lamb loin recipe.
By David Diaz
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.
David Diaz’s Seared Lamb Loin with Chickpea Salad
- Total Time: 1 hour
- 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 ounces (3/8 pints or .375 pints) of Olive Oil
- 6 ounces (3/8 pints or .375 pints) Soybean Oil
- 1 tablespoon (1.62g) of Dry Oregano
- 1 tablespoon Dry(1.62g) Thyme
- 1 teaspoon (2.1g) Piment d’ Espelette (a French, red, ground pepper)
STOVE-TOP OIL MIXTURE:
- 2 tablespoons (1 fluid ounce) of olive oil or canola oil
- 2 tablespoons (1 fluid ounce) of butter
- 1 garlic clove, smashed
PUREE:
- 1, 12 ounce (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 ounce can (340.22g) of chickpeas drained of liquid
- 1 tablespoon (1.62g) chopped shallot
- 1 tablespoon (1.62g) chopped tomato confit or sun-dried tomato
- 10 black olives (halved)
- 1 quarter of a head of chopped romaine lettuce
- 2 ounces (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 ounces 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
