We invited two chefs to share their favorite preparation of this succulent meat that heralds spring. Sigal Rocklin, executive chef of The Reluctant Panther Inn & Restaurant in Manchester, offers a lamb dish accompanied by lemony couscous and olive tapenade.
"Here’s a way to feature the great taste of Vermont-raised lamb. If your butcher normally offers local lamb loins, you can ask and order them ahead. If you want to reduce your work load the day of the meal, prepare the pistachio filling and olive tapanade a day ahead." says Chef Rocklin.
Ingredients
- ½ cup pistachios, toasted in the oven for 4 minutes
- 1 tablespoon diced shallot
- ¼ cup red wine
- 1 tablespoon chopped thyme
- Sea salt
- Fresh ground pepper
- 2 boneless lamb loins, preferably Vermont raised
- 2 cups couscous
- 2 cups strong-brewed lemon tea (Vermont Artisan Coffee & Tea has a great lemon ginger tea)
- 1 tablespoon vegetable oil
- ¼ cup Greek yogurt, preferably Green Mountain
- 1 watermelon radish (or 3 regular radishes), sliced thinly
- 2 scallions, chopped
- 1 cup olives
- ½ cup roasted red pepper, rinsed
- 1 garlic clove, chopped
- 1 tablespoon chopped shallots
- 1 tablespoon olive oil
Preparation
To make the pistachio filling, whirl pistachios, shallot, red wine and thyme in a food processor until coarse; season with salt and pepper.
Make a slit in each lamb loin, about halfway through, and spoon in the pistachio filling. Close the lamb around the filling, making sure that the filling is not visible. Tie the lamb loin with butcher twine so it keeps its shape.
To make the olive tapenade, mix all the ingredients in a food processor until coarse.
Instructions
Preheat oven to 400 degrees.
Put the couscous in a medium bowl. Heat the tea and pour over the couscous. Cover in plastic wrap and let sit for 5 minutes.
Heat a large pan over medium-high heat. Add a tablespoon of oil. Sear the lamb (seamside down) for 4 minutes until a brown crust forms. Place pan with lamb in the oven for 5 minutes. Remove, cut the butcher twine, and let rest for 3 minutes. Slice loin into 3 slices.
To plate, spread the yogurt on the plate, add the couscous, and put the lamb on top. Garnish with tapenade, sliced radish and chopped scallions.
