Herbed Yogurt Marinated Lamb Loin,
Greek Pilaf & Heirloom Tomato Salad
Oregano Vinaigrette, Phyllo Crisps
Serves 4
2 Each Shallots, rough chop
1 Each Garlic clove, smashed
2 Teaspoons, cinnamon
5 Each Mint sprigs
10 Each Parsley sprigs
1 ½ Cup Yogurt, plain
Salt to taste
Place all ingredients except cinnamon in a blender.
Blend for 30 seconds.
Pour into a bowl and stir in the cinnamon.
Use 1 cup for marinade
Reserve ½ cup for plate garnish.
1 Each Rosen Colorado lamb loin, about one pound
1 Cup Herbed yogurt
2 Ounces Extra virgin olive oil
¼ Cup Mint, chopped
¼ Cup Parsley, chopped
1 Tablespoon Garlic, minced
1 Tablespoon, Shallot, minced
Kosher salt and freshly ground black pepper to taste
Place the yogurt in a zip lock bag. Add the lamb and coat well. Marinate in the refrigerator overnight, or at least 8 hours, turning once or twice during this time.
Remove the lamb from the yogurt, rinse then pat dry.
Combine the oil, mint, garlic, shallot, salt and pepper in a small dish barely large enough to hold the lamb. Coat the lamb in the mint mixture and leave at room temperature for two hours.
Place a sauté pan big enough to hold the lamb over medium high heat. Sear the lamb for two minutes on each side. Reduce the heat to medium and cook each side for two minutes more or until the internal temperature reaches 130 degrees.
Place the lamb on a cutting board and let it rest for at least 10 minutes.
Slice the lamb loins ¼ “thick across the grain.
Reserve for assembly.
1 Tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
1 Tablespoon butter
1 Each Shallot, finely chopped
1 Each Garlic clove, finely chopped
1 Teaspoon, Cinnamon, ground
1 ½ Cups Rice, long grain
½ Cup White wine, dry
A few sprigs fresh mint chopped, about 1 tablespoon
2 Cups Chicken broth or stock
1 Cup Water
½ Cup Flat-leaf parsley, chopped
1 Each Lemon, zested
½ Cup Oregano vinaigrette (recipe follows, divided use)
½ Cup Slivered almonds, toasted, for garnish
½ Cup Cucumber, small dice
½ Cup Zucchini, small dice
½ Cup Kalamata olives, small dice
Kosher salt and freshly ground black pepper to taste
Heat a medium saucepan or pot over moderate heat. Add oil, butter, and shallots to the pan. Sauté shallots 2 minutes, then add 1 1/2 cups rice.
Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add mint and chicken broth to the rice. Add 1 cup water to pot.
Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, or until tender. Stir the parsley, lemon zest and oregano vinaigrette into the rice. Spread on a sheet pan and cool.
Add almonds, cucumbers, zucchini and olives.
Adjust seasoning. Reserve for assembly.
4 Each Medium to large tomatoes
Kosher salt and freshly ground black pepper to taste
Remove the top and the core of the tomato. Do not puncture the tomato.
Season the inside of the tomato with salt and pepper.
Reserve for assembly.
½ Cup sherry vinegar
1 Each Shallot, peeled and finely diced
1 Each Garlic clove, minced
1 Tablespoon Dijon mustard
2 Teaspoons honey
1 Tablespoon (or more to taste) minced fresh oregano, or more to taste
Salt and freshly ground pepper
1 Cup Extra virgin olive oil
Whisk together vinegar, shallot, mustard, honey, and oregano in a small bowl.
Slowly whisk in olive oil until emulsified.
Season with salt and pepper, to taste.
Use ½ cup for the rice pilaf for each plate.
Reserve remaining vinaigrette for each plate.
3 Each Phyllo Sheets
Non Stick Pan Spray
¼ Cup Salted butter, melted
1 Each Eggs, whole beaten
2 Tablespoons Water, beaten into the eggs
¼ Cup Italian parsley, basil and thyme, chopped and mixed
Kosher salt and freshly ground black pepper to taste
1 Each Full sheet tray
1 Each ½ Sheet tray
Preheat oven to 350 degrees. Do not use convection fan.
Place an overturned ½ sheet tray into a full sheet tray.
Liberally spray the bottom (overturned) side of a ½ sheet tray with non-stick spray.
Lay one sheet of phyllo on the tray. Lightly brush with butter, then egg mixture. Sprinkle with salt, pepper and herbs. Repeat this process so that there are 3 phyllo sheets on the ½ sheet tray. Liberally brush the top phyllo sheet with melted butter.
Cut the phyllo into at least12 triangles of varying lengths.
Place the tray in the oven and bake for about 8 minutes or until golden brown. It may be necessary to turn the tray half way for even browning.
Take the trays from the oven and, using a spatula, immediately remove the phyllo crisps from the hot trays to a cool surface. Be careful not to break them.
Separate any crisps that are stuck together and reserve for assembly.
Parsley sprigs
Oregano sprigs
Mint sprigs
Phyllo crisps
Reserved yogurt
Reserved oregano vinaigrette
Chill 4 dinner plates.
Fill each tomato with the Greek pilaf.
Garnish each tomato with one parsley, mint and oregano sprig.
Place the tomato in the center of the plate then move it back 1” towards 10 o’clock if the plate were the face of a clock.
Shingle ¼ of the sliced lamb loin next to the tomato from about 3 o’clock to 6 o’clock. .
Use a tablespoon to drizzle some of the yogurt and vinaigrette over the lamb and around the plate.
Place 3 phyllo crisps into the pilaf so they stick up.
Repeat for the remaining tomatoes.
Enjoy!
from the kitchen of Jamie Samford, Corporate Chef
Winn Meat Company
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