Recipe provided by |Chef Edward Leonard, CMC
Servings: 6
INGREDIENTS
Lamb
1 American Lamb loin, boneless
1/2 cup pesto
1 tablespoon olive oil
Kosher salt and freshly ground pepper to taste
Mustard Vinaigrette Dressing
2 tablespoons rice wine vinegar
2 tablespoons pear vinegar
2 teaspoons Dijon-style mustard
Sea salt and freshly ground pepper to taste
2 teaspoons minced fresh basil
9 tablespoons extra virgin olive oil
Salad Vegetables
3/4 pound French green beans, lightly blanched in boiling salted water
18 fingerling creamer potatoes, halved, boiled and peeled
1/3 cup Nicoise or black olives
18 grape tomatoes, peeled
12 white anchovies
3 eggs, hard-boiled, quartered
DIRECTIONS
METHOD:
Split open and flatten loin. Spread with pesto. Roll up loin and tie. Rub with oil and season with salt and pepper. Roast at 375°F until medium-rare. Remove, let rest for 10 minutes.
For Mustard Vinaigrette Dressing: Combine vinegars, mustard, salt, pepper and basil. Whisk until incorporated. Whisking vigorously, drizzle in olive oil.
For Salad Vegetables: Place beans, potatoes, olives and tomatoes in a bowl. Gently toss with dressing. Reserve 6 tablespoons of dressing.
To Serve: Untie and slice lamb. Divide salad on 6 plates; top with lamb. Garnish with anchovies and egg. Drizzle with the reserved dressing.
Recipe and image provided by the American Lamb Board