Seared Lamb Loin with Root Vegetable Salad
This vegetable salad can be made with any collection of vegetables-- truly whatever you have on hand! Just remember that vegetables tend to wilt after dressed with oil and salt, so dress it just before serving.
Ingredients
1 lamb loin
2 tsp salt
1/2 tsp black pepper
2 sprigs rosemary
3 carrots, shaved into ribbons with a vegetable peeler
1 kohlrabi, peeled and cut into matchsticks
2 watermelon radish, peeled and cut thinly
1 cup shredded red or green cabbage
1/2 cup olive oil
1 lemon, zest and juice
5 sprigs parsley or 1/2 a clam shell micro greens
Method
- Place the lamb in a zipper bag with the salt, pepper, rosemary sprigs and a glug of olive oil and let marinate overnight
- Heat a heavy frying pan over high heat and sear the lamb on all sides, cooking it to medium-rare (or 135F internal temperature)
- Remove from the pan and let rest for 10 minutes in a warm but not hot place
- While the lamb is resting, dress the vegetables with the lemon zest, juice, and olive oil.
- Season with salt and pepper to taste
- Add the herbs and toss again
- Slice the lamb into 1/4 inch thick slices and serve with the vegetable salad piled high alongside
- This also pairs well with toum or marinated beans
