Summary
| Yield | |
|---|---|
| Source | The Kitchen of Great Performances |
| Prep Time | 30 minutes |
Description
This recipe calls for ground sumac, a tangy spice powder made from ground and dried berry-like fruits of the sumac bush. Native to the Middle East and parts of the Mediterranean, ground sumac’s flavor is fruity and astringent with a slightly salty aftertaste. Also a great compliment to seafood and grilled vegetables.
Ingredients
- 2 boneless lamb loins
- 2 tbsp olive oil
- 2 tbsp ground sumac
- 1 tsp salt, plus additional to taste
- 1 lb parsnip
- 1 q whole milk
- 1 vanilla bean
- 1 pt fresh peas (can substitute high-quality frozen_
- 12 green asparagus, cut into 1 inch pieces
- 2 tsp chopped mint
- 2 tbsp butter
Instructions
Preheat oven to 350 degrees. Trim lamb loins of any excess fat and lightly coat in olive oil. Sprinkle sumac on the loins and set aside to marinate for 20 minutes.
In the meantime, add the milk and 1 teaspoon of salt into a large saucepot. Split the vanilla bean vertically down the center and scrape the seeds into the milk.
Peel the parsnips and dice into 1 inch pieces. Add the parsnips to the milk and slowly bring to a simmer. While the parsnips are cooking, bring a large pot of salted water to a boil and fill a large bowl with of ice water.
Add asparagus to boiling water and cook for 90 seconds, and immediately transfer to ice bath to stop cooking process and retain color. Repeat this process with the peas, but decrease cooking time to 30 seconds. Drain both vegetables and set aside.
Heat a large sauté pan with oil and add lamb loins, sear on both sides until brown and transfer into the preheated oven for 8-10 minutes for medium rare. At this point the parsnips should be tender; strain and reserve the poaching liquid, removing the vanilla pods.
Pour the parsnip into a food processor, slowly adding in the poaching liquid until the puree is smooth. Season with salt and pepper and set aside. Remove the lamb from oven and rest on a cutting board.
To finish, heat a medium sauté pan with butter and add the peas and asparagus. Fold in the chopped mint and season with salt and pepper. Spoon parsnip puree onto plates and top with sliced lamb and vegetables.
Notes
One of my favorites, this recipes comes from our spring menu!