Patrick Edwards, Chef de Cuisine at Ciao2, was on San Antonio Living Tuesday, showing us how to make this mouthwatering dish.
For Lamb Loin:
- 1 8oz. Lamb Loin
- Kosher Salt
- Fresh Ground Black Pepper
- 1 tablespoon Vegetable Oil
Preheat cast iron skillet to medium-high heat. Pat dry lamb loin with paper towels. Season with salt and pepper and place in skillet with 1 tablespoon of vegetable oil. Sear lamb loin until dark brown about 1 to 2 minutes on one side, flip and sear other side for about 1 to 2 minutes. Remove from skillet and rest for 4 to 5 minutes before slicing.
For Ragout Primavera
- 1/4 cup fresh Morel Mushrooms
- 3 oz. Asparagus, Small diced
- 2 oz. English Peas
- 3 oz. Spring Onions
- 2 oz. Heirloom Summer Squash
- 3 oz. Grape Tomatoes (Peeled)
- 1 1/2 teaspoon Chopped Garlic
- 1 1/2 teaspoon Chopped Herbs (Parsley, Chive and Rosemary)
- Salt and Pepper
- 1/2 cup Chicken Stock
- 1 1/2 teaspoon butter
Saute vegetables over medium high heat for about 3 minutes. Add garlic and toast until you can smell it in the air. Deglaze with chicken stock and reduce by half. Add butter, herbs, salt and pepper and reduce by half again.
Gremolata
- Zest and Juice of 1 Lemon
- 1 teaspoon chopped garlic
- 2 oz. Toasted Pinenuts
- 2 oz. Italian Flat Leaf Parsley
- Extra Virgin Olive Oil
- Salt and Pepper
Combine all ingredients and reserve.
To Assemble: Spoon Ragout on to bottom of plate. Slice Lamb in half on the bias, place on top of ragout, followed by Gremolata.
Ciao2
20626 Stone Oak Pkwy. Suite 102
(210) 481-7031
plazaciel.com
