Warm summer lamb-loin salad with honey thyme vinaigrette

BT Toronto | posted Tuesday, Jul 8th, 2014

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Warm summer lamb-loin salad with honey thyme vinaigrette

Ingredients:

Vinaigrette

• 1/4 teaspoon of chopped fresh Thyme
• 1 tablespoon of chopped shallots
• 1 teaspoon of Dijon Mustard
• 1 teaspoon of Honey
• 6 tablespoons of Extra Virgin Olive Oil
• 2 tablespoons of White Wine Vinegar
• Salt and Fresh Cracked Pepper to taste

Salad

• Mixed Greens or any leafy greens of your preference (washed of any sand and thoroughly dried)
• Heirloom carrots (peeled)
• Radishes (washed with cold water)
• Raw Sheep’s Milk Feta (set aside for final assembly)

Lamb

• Loin of 1 Lamb from your local butcher (cleaned of any fat or sinew)
• Extra Virgin Olive Oil
• Salt and Pepper to taste

Method:

Vinaigrette

1. In a small mixing bowl combine all the ingredients except for the Olive Oil.
2. Using a whisk, slowly add the Olive Oil to emulsify the vinaigrette.
3. Add salt and pepper to taste.
4. Set aside.

Salad

1. If the leafy greens are whole, using a knife, chop the leafy greens into bite sized portions (2 inch cubes) otherwise, set aside.
2. Using a peeler, peel long strands of the heirloom carrots and submerge in ice cold water to keep crisp.
3. Using a knife or a Japanese mandolin, thinly slice the radishes and also submerge in ice cold water.

Lamb

1. Pre-heat a skillet over medium heat
2. Season the Lamb Loin with Salt and Pepper
3. Add a few tablespoons of Olive Oil to the pre-heated skillet
4. Sear the Lamb Loin for 2 – 3 minutes or depending on the thickness of the Lamb (times may vary depending on what colour you might want to achieve. For this method, we are looking for a medium-rare doneness)
5. After the entire Loin is seared, set it aside to rest for approximately 5 minutes.
6. Slice thinly before serving.

Assembly

1. On a plate, assemble the mixed greens, shaved carrots and radishes.
2. Drizzle the vinaigrette around and on top of the mixed green mixture.
3. Place the sliced Lamb Loin around the salad or mixed on top.
4. Crumble the Raw Sheep’s Milk Feta around the finished salad.
5. Serve and enjoy!

Courtesy Paul Boehmer, Boehmer Restaurant, www.boehmer.ca