Chili Rubbed American Lamb with a Bean Medley Ragout
- 2 American Lamb Loins
- 1/2 cup extra virgin olive oil
- 2 Tbs chile powder
- 2 Tbs cilantro finely chopped
- 2 Tbs parsley, finely chopped
- 2 Tbs lavender, finely chopped
- Bean Medley Ragout3 slices bacon, chopped
- 2 cloves garlic, finely chopped
- 1 shallot finely chopped
- 1 carrot, cut into 1/4-inch cubes and blanched
- 1 poblano chili, roasted, peeled and finely chopped
- 1/2 cup canned pinto beans, rinsed and drained
- 1/2 cup canned navy beans, rinsed and drained
- 1/2 cup cooked fava beans
- 1/4 cup asparagus tips
- 1/4 cup butternut squash, chopped into 1/4-inch cubes and blanched
- 1 Tbs cider vinegar
- 1 Tbs canola oil
- 1 Tbs cilantro finely chopped
- 1 Tbs basil finely chopped
- 1 Tbs parsley, finely chopped
- salt and pepper to taste
- Au Jus for garnish
- Place lamb loins in a seal able plastic bag
- For marinade, combine oil, chili powder, cilantro, parsley, lavender and garlic.
- Add marinade to lamb, seal and rotate to coat lamb.
- Refrigerate for 8 to 24 hours.
- Remove lamb from bag and discard marinade.
- Roast lamb loins at 375°F for 15 to 25 minutes or to desired degree of doneness
- 145°F for medium-rare, 160°F for medium or 170°F for well
- Once lamb is cooked, remove from oven, cover and let stand for 5 minutes
- Reserve meat juice.
- Bean Medley RagoutIn skillet, cook bacon until crisp
- Remove bacon and crumble; set aside.
- Add garlic and shallots and sauté for 2 minutes.
- . Stir in carrot, poblano chili, beans, asparagus, squash, vinegar, oil, cilantro, basil and parsley.
- Season mixture with salt and pepper to taste.
- Cover, refrigerate and allow flavors to blend.
- To serve:Mound a portion of ragout in the center of each plate.
- Cut each loin into 8 slices and fan 4 slices out from beans.
- Serve with a drizzle of au jus.
- Tip:Look for prepared Au Jus in the meat department or frozen food section of your supermarket.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.