ironchef
Executive Chef
I usually do specials with seafood, partly because I like to eat it and also because it's shelf life is shorter than other types of proteins. Today though, I wanted to do a lamb special. For this dish, I took the entire loin off the rib bones except for one at the end. After pan searing the loin and basting it with garlic and thyme, it was pan roasted to whatever doneness was requested, medium rare in this pic for the front of the house staff to sample.
I love tahini and raita sauces so I made a combination of both to use. I make my raita a little different that most recipes. My raita consists of yogurt, sour cream, feta cheese, garlic, cucumber, mint, lemon, cayenne, curry powder, and salt. The tahini sauce consisted of tahini paste, garlic, lemon, water, olive oil, and salt. Because the lamb and sauces were light, I wanted to incorporate some richness into the dish. For the vegetable component, pancetta was rendered, garlic oil was added, then blanched sugar snap peas and fresh grape tomatoes were quickly tossed. A Yukon gold potato puree finished the dish.
Pan Roasted Colorado "Mountain Meadow" Lamb Loin
Sugar Snap Peas, Grape Tomatoes, Pancetta, Yukon Gold Potato Puree, Tahini and Raita Sauces
I love tahini and raita sauces so I made a combination of both to use. I make my raita a little different that most recipes. My raita consists of yogurt, sour cream, feta cheese, garlic, cucumber, mint, lemon, cayenne, curry powder, and salt. The tahini sauce consisted of tahini paste, garlic, lemon, water, olive oil, and salt. Because the lamb and sauces were light, I wanted to incorporate some richness into the dish. For the vegetable component, pancetta was rendered, garlic oil was added, then blanched sugar snap peas and fresh grape tomatoes were quickly tossed. A Yukon gold potato puree finished the dish.
Pan Roasted Colorado "Mountain Meadow" Lamb Loin
Sugar Snap Peas, Grape Tomatoes, Pancetta, Yukon Gold Potato Puree, Tahini and Raita Sauces