Lamb Loin w/ Roasted Cauliflower
Makes 2 Servings
Nutty roasted cauliflower with sweet fennel and raisins are balanced by tangy lebne cheese, flavors that play very well with mild lamb. Both the lamb and the raisins will need to marinate overnight, so plan ahead for those components.
- ½ cup Extra Virgin Olive Oil
- 1 large Fresh Sage sprig
- 2 Cloves of Garlic, peeled and crushed
- 10 Whole Black Peppercorns
- 1 Lamb Loin Fillet, trimmed of fat cap and silver skin
- Roasted Cauliflower Salad:
- 1 head Cauliflower, cut into small florets
- 1 bulb Fennel, cut into 1/8” slices
- 1 cup Golden Raisins
- ½ cup Shelled Pistachios, roughly chopped
- 1 cup Dry White Wine
- 1 cup Lebne (could substitute Greek Yogurt)
- Olive Oil for roasting
- Salt and Pepper, to taste
- Grassy Extra Virgin Olive Oil for finishing (we used Koroneiki EVO)
- Marinate the lamb:
- Rehydrate the raisins:
- Cook the lamb loins:
After an hour, take the lamb loin out of the bath and the pouch. Pat it dry with a paper towel or clean kitchen towel and sear in heavy pan over high heat for 30 – 45 seconds on each side. Since it is already cooked to the perfect interior temperature, it only needs enough time to get a nice color on the outside. Rest, loosely covered, for ten minutes before slicing.
If you are not using the sous vide method, the lamb loin can be cooked in a heavy pan (we like cast iron) over medium-high heat for four to six minutes per side for medium rare. Rest for ten minutes before slicing.