American Lamb Loin, Heirloom Tomatoes, Golden Chanterelles, Summer Basil
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Recipe Provided By
Executive Chef Rogelio GarciaServings
1
Ingredients
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
Wheatberries:
- 1 cup wheatberries, soaked for 24 hours
- 4 cups water
- 1 thyme sprig
- 2 tablespoons truffle butter
- Salt, to taste
Chanterelles:
- 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
Directions
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
