Grilled American Lamb Loin & Minted Celeriac Salad

Grilled American Lamb Loin & Minted Celeriac Salad

   12 SERVINGS

Ingredients for Lamb

Cedar Springs or Shepherd’s Pride lamb loin, trimmed and silver skin removed 4 pounds
Kosher salt 2 tablespoons
Ground fennel 2 tablespoons
Ground coriander 2 tablespoons
Ground pepper 1 tablespoon

Ingredients for Cabernet Dressing

Cabernet sauvignon wine 1/4 cup
Shallots, brunoise 1/4 cup
Rosemary, chopped 2 tablespoons
Dijon-style mustard 1 teaspoon
Virgin olive oil 1/2 cup
Sea salt to taste
Fresh ground pepper to taste

Ingredients for Salad

Mint 1 bunch
Celery root 2 pounds
Crème fraiche 1/2 cup
Sea salt to taste
Black figs (fresh or dried), sliced in quarters 12
Arugula, torn into small pieces 2 cups
Radicchio leaves, torn into small pieces 1 cup
Frisee, centers only, torn into small pieces 1 cup

Directions

For Lamb:

  1. Marinate the lamb loins in salt, fennel, coriander and pepper for 10 minutes by rubbing them evenly by hand. Allow the loins to sit at room temperature for 15 minutes.
  2. On a hot grill or grill-pan, mark all sides of the loins and grill to medium-rare; allow the loins 5 minutes to cool and rest.

 

For Cabernet Dressing: Combine the wine and shallots in a small mixing bowl for 15 minutes. Add the rosemary, mustard, olive oil, salt and pepper and whisk together to form vinaigrette.

 

For Salads: Finely julienne the mint and celery root. Season the crème fraiche with a bit of sea salt and toss with mint and celery root. In a separate bowl, toss the figs, arugula, radicchio and frisée with just enough cabernet vinaigrette to dress salad.

 

To serve: Slice the grilled lamb loin thinly and place on a plate in a shingled manner, leaving room for the two salads on the side. Season the grilled lamb loin with sea salt and a bit of the cabernet vinaigrette. Add a small amount of each salad on the side.  Enjoy Grilled Lamb Loin & Minted Celeriac Salad today!

Recipe From Jason Wilson, Chef/Owner – Crush Restaurant, Seattle, Washington
Recipe and image provided by the American Lamb Board

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