Sharhat Ghanan Lamb Loin & Herb Sauce
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Recipe Provided By
Executive Chef Joseph “Jay” ComfortServings
6
Ingredients
- 6 American Lamb loins
- 2 tablespoons red wine vinegar
- 3 cloves garlic, crushed
- Salt and pepper, to taste
Herb Sauce:
- 1 ounce cilantro leaves
- 1 ounce curly leaf parsley
- 1/2 ounce fresh mint leaves
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 3 cloves garlic, crushed
- Salt and pepper, to taste
- 2 quarts boiling water
- 1 tablespoon salt
Directions
Place lamb, vinegar, garlic, salt and pepper in a freezer bag; marinate for one hour.
Remove lamb from the bag; rub with vegetable oil. On a hot grill over charcoal, mark the lamb and move to the coal side of the grill. Cover; let lamb slowly cook to desired temperature. When done, allow to rest for 5 minutes before slicing across the grain for “sharhat” or “slices.”
For the Herb Sauce: Blanch cilantro, parsley and mint in a pot of salted water for 15 seconds; remove and drain on a paper towel. Process herbs in a blender with the oil, lemon juice, garlic, salt and pepper. Chill to preserve the color.
To serve: Place the Sharhat atop a bed of Lebanese rice pilaf or home-style fried potatoes. Dress the plate with room temperature Herb Sauce. Serve with grilled vegetables. Garnish Sharhat with a few grains of sea salt.
