Recipe courtesy of Antonia Lofaso
Roasted Lamb Loin Salad
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- Level: Intermediate
- Total: 1 hr 10 min (includes resting time)
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1925
- Total Fat
- 174 g
- Saturated Fat
- 35 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 22 g
- Sugar
- 18 g
- Protein
- 42 g
- Cholesterol
- 115 mg
- Sodium
- 1739 mg
I grew up eating a lot of lamb, and this dish was inspired by something my aunt and uncle prepared. My version is pretty true to the original, but I add currants for a sweet counterpoint to the saltiness of the feta and richness of the lamb.
- Level: Intermediate
- Total: 1 hr 10 min (includes resting time)
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1925
- Total Fat
- 174 g
- Saturated Fat
- 35 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 22 g
- Sugar
- 18 g
- Protein
- 42 g
- Cholesterol
- 115 mg
- Sodium
- 1739 mg
Ingredients
Lamb:
Hummus:
Directions
Special equipment:
a deep-fryer or deep-fry thermometer- For the lamb: Preheat the oil in a fryer or 3 inches of oil in a heavy bottomed pot to 375 degrees F. Line a sheet tray with a wire rack.
- Meanwhile, generously salt the eggplant in a large bowl and set aside for a few minutes to allow to sweat. Remove the eggplant from the bowl and carefully add to the fryer. Fry the eggplant, stirring as needed, until golden brown, 3 to 5 minutes. Drain on the wire rack lined sheet tray.
- Add the currants to a small saucepan and cover in warm water. Put over high heat and allow the water to come to a slight bubble. Turn off the heat and strain the now rehydrated currants. Let cool.
- Heat a 14-inch saute pan over high heat and add 2 tablespoons cooking oil. Sprinkle the lamb loin generously with salt and sear on high heat until golden brown on the first side, about 3 minutes. Flip, then add the butter and allow to melt. Baste for another 2 minutes. Remove the lamb from the heat, then let rest for 5 minutes, and slice thinly.
- Mix the lamb with the radishes, cucumbers, fried eggplant, feta, rehydrated currants and herbs. Taste and adjust the seasoning with salt and pepper as needed.
- For the hummus: Add the chickpeas and their water, tahini, garlic and lemon to a blender and blend until smooth. Taste and adjust the seasoning with salt.
- Place a large dollop of the hummus in the center of a large serving dish and make a giant well. Add the lamb salad. Finish with the olive oil, more picked dill and cilantro.
