Roasted lamb loin salad
Delight in the flavors of succulent roasted lamb loin mixed with a medley of fresh greens in this tantalizing salad recipe. Perfect for a gourmet dining experience.
Ingredients:
- Neutral cooking oil, for frying and cooking
- Kosher salt and freshly ground black pepper
- 2 Japanese eggplants, cut into 2-inch-thick and 2-inch-long pieces
- 2 tablespoons currants
- Two 8-ounce steaks lamb loin, trimmed
- 3 tablespoons unsalted butter
- 5 breakfast radishes, shaved thin on a mandoline
- 2 Persian cucumbers, sliced thin on a mandoline
- 1/4 cup crumbled feta
- 3 mixed tablespoons picked fresh dill, flat leaf parsley and cilantro, plus more for garnish
- 3 cups canned chickpeas with their water
- 1 cup tahini
- 2 cloves garlic
- Juice of 1/2 lemon
- Kosher salt
- Good quality extra-virgin olive oil, for drizzling
Instructions:
- To prepare the lamb: Start by heating the oil in a fryer or a heavy-bottomed pot with 3 inches of oil until it reaches 190 °C. Place a wire rack over a sheet tray.
- While the oil is heating up, sprinkle salt over the eggplant in a large bowl and let it sit for a few minutes to release moisture. Transfer the eggplant from the bowl to the hot oil. Cook the eggplant until it turns golden brown, which should take about 3 to 5 minutes. Once done, place the fried eggplant on the wire rack-lined sheet tray to drain excess oil.
- In a small saucepan, soak the currants in warm water, bringing it to a gentle simmer over high heat. Turn off the heat and drain the rehydrated currants after they have cooled down.
- In a 14-inch sauté pan over high heat, add 2 tablespoons of cooking oil. Season the lamb loin generously with salt and sear it over high heat until the first side turns golden brown, approximately 3 minutes. Flip the lamb, add butter, and let it melt. Baste the lamb for an additional 2 minutes. Remove the lamb from the heat, rest for 5 minutes, then thinly slice it.
- Combine the sliced lamb with radishes, cucumbers, fried eggplant, feta cheese, rehydrated currants, and herbs. Taste the mixture and adjust the seasoning with salt and pepper to your liking.
- For the hummus: In a blender, combine chickpeas, tahini, garlic, and lemon with the chickpea water. Blend until smooth. Adjust the seasoning with salt to taste.
- On a large serving dish, spread a generous portion of the hummus in the middle to create a well. Fill the well with the lamb salad. Drizzle olive oil over the dish and garnish with additional chopped dill and cilantro.
Summary:
- Calories: 7701 kcal
- Fat: 695 g
- Protein: 167 g
- Carbs: 253 g
- Potassium: 5660 mg
- Magnesium: 645 mg