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www.paesanosannarbor.com |
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GOAT CHEESE STUFFED LAMB LOIN WITH FIG CHUTNEY (serves 4 ppl)
ingredients: 4 6-7oz . lamb loins 12 oz goat cheese 1/2 oz. fresh mint, chopped 1/2 oz. fresh thyme, chopped salt & pepper for seasoning flour for dredging 8 fresh figs, cut in quarters 2 shallots, finely diced 1 oz. virgin olive oil 1 orange, for zest and juice 1 lemon 1 bunch asparagus 2 heads of belgian endive
directions butterfly and pound out each loin. Using a tip-less pastry bag filled with the goat cheese, lay down a single line of the cheese (about 3 oz) along the leading edge of each loin. Roll each of the loins up. Dredge in flour.
In a hot pan with 2oz of olive oil, brown the flour coated loin till crisp on outside. Transfer loins to an oven preheated at 500 degrees, finishing medium-rare in about 5 minutes.
While the loins are in the oven, prepare the chutney and the salad.
For the salad, quickly blanch and rinse asparagus. They should be crisp. Coarse chop the asparagus and mix with sliced, fresh endive. Dress in extra virgin olive oil and juice of 1emon. Salt and pepper to taste.
Slowly sauté shallots in pan with olive oil until translucent. Set aside to cool. Gently combine remaining ingredients in bowl, adding cooled shallots, to avoid smashing figs.
Portion salad across 4 plates, and arrange three pieces of diagonally cut loins atop. Garnish with chutney, pouring over a bit of the chutney juice.
Enjoy this dish with a racy Italian red that also carries some nice fruit... a lush barbera from Piemonte would be ideal (e.g. Luigi Einaudi). |
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