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September 23, 2023

American Lamb Loin, Heirloom Tomatoes, Golden Chanterelles, Summer Basil




American Lamb Loin Heirloom Tomatoes Golden Chanterelles Summer Basil


Lamb Loin:

  • 4 ounces American Lamb loin, boneless
  • Salt and black pepper, as needed
  • Rendered lamb fat, as needed
  • Wheatberries (Recipe follows)
  • Chicken stock, as needed
  • Butter, as needed
  • Chanterelles (Recipe follows)
  • Heirloom Tomato Rouille (Recipe follows)
  • Sauce Bordelaise (Recipe follows)
  • Nasturtium leaves, as needed 


  • 1 cup wheatberries, soaked for 24 hours
  • 4 cups water
  • 1 thyme sprig
  • 2 tablespoons truffle butter
  • Salt, to taste 


  • 1 teaspoon cooking oil
  • 5 chanterelles, whole
  • 1 garlic clove
  • 1 thyme sprig
  • 1 teaspoon butter 

Sungold Tomatoes:

  • 5 Sungold tomatoes, halved
  • 4 teaspoons extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • 1 basil sprig
  • Salt, to taste 

Heirloom Tomato Rouille:

  • 1 heirloom tomato, large
  • 2 shallots, coarse chop
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 red bell pepper, roasted over fire, peeled, deseeded 

Sauce Bordelaise:

  • 5 pounds lamb bones
  • 2 celery sprigs
  • 1 onion
  • 1 carrot
  • 1 fennel
  • 2 tablespoons tomato paste
  • 2 cups red wine
  • 4 quarts chicken stock


For the Wheatberries:  In a pan, cook wheatberries in water with truffle butter, thyme and salt until firm, about 30 to 45 minutes. Should be slightly al dente. 

For the Chanterelles:  In a small pan, heat oil. Add chanterelles and garlic; sauté over medium-low heat. Add thyme and butter; continue to sauté briefly. 

For Sungold Tomatoes:  In a bowl, combine tomatoes, oil, vinegar and basil; season with salt. 

For Heirloom Tomato Rouille:  Cut tomato in half; sauté in a skillet for 20 minutes over medium heat. Add shallots and garlic; sauté for another 5 minutes until translucent. Add bell pepper; continue to cook. Remove ingredients from heat; blend. 

For the Sauce Bordelaise:  Roast the bones in the oven until golden brown. In a pot, add bones, celery, onion, carrot, fennel and tomato paste. Add wine; reduce by half. Cover with stock; cook on medium-low heat for 2 hours. Strain stock; reduce until it is a demi. 

To serve: Season lamb loin with salt and pepper; grill to desired temperature. In a pan, sauté cooked wheatberries until heated through. Add chicken stock and butter as needed, stirring until desired doneness; add chanterelles. Spoon wheatberries and chanterelles onto place. Slice lamb loin into desired portion; place on top of wheatberries and chanterelles. Brush lamb with lamb fat. Add a spoonful of Heirloom Tomato Rouille to plate. Swirl Sauce Bordelaise over dish; garnish with nasturtium leaves.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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