spring lamb loin with rosemary
1 boneless lamb loin, about 2 pounds
¼ cup rosemary leaves
2 teaspoon thyme leaves
1 teaspoon whole black peppercorns
2 Tablespoons olive oil
Kosher salt
Freshly ground black pepper
6 sprigs rosemary, for garnish
One day ahead of time, fit the lamb loin in a shallow dish. Add the rosemary leaves, 1 teaspoon of the thyme, the peppercorns, and olive oil and turn the loin several times to evenly coat it with the herbs and pepper. Cover with plastic wrap and marinate in the refrigerator overnight.
Preheat the oven to 450°.
Remove the lamb from the refrigerator. Brush off and discard the marinade. Place the lamb loin on a roasting rack in a roasting pan and sprinkle all over with salt and pepper and the remaining thyme. Roast for 20 minutes until it feels slightly firm when pressed with your finger or when it registers 140° on a kitchen thermometer. The lamb will be medium-rare.
Remove the lamb from the oven and let sit for a minute. Slice the lamb loin cross-wise against the grain and divide evenly among 6 warm dinner plates. Garnish with the rosemary sprigs and serve at once.
Serves 6.
chickpea salad with curry yogurt dressing.
1 tablespoon clarified butter, olive oil, or coconut oil
2 cups cooked chickpeas (garbanzo beans), pat them completely dry with clean dish towel
1 cup of chopped leeks
1 medium clove of garlic, minced
zest of one lemon
1/3 cup plain yogurt (I typically use low-fat Greek)
1 1/2 teaspoons Indian-style curry powder (or to taste)
scant 1/4 teaspoon fine grain sea salt
1 or 2 tablespoons warm water
1/2 cup of loosely packed fresh cilantro, chopped
1/2 cup red onion or red spring onions, chopped
Heat the cooking oil in a large skillet and add the chickpeas. Saute over medium-high heat, stirring occasionally, until they start getting a bit golden in color. Stir in the leeks and cook until the chickpeas are more golden and the leeks have browned a bit as well, roughly 7 - 10 minutes total. At the last minute stir in the garlic and the lemon zest. Remove from heat, and set aside.
While the chickpeas cool (I like to serve this salad at room temperature), make the yogurt dressing by combining the yogurt, curry powder, and salt in a small bowl. If you need to thin it out a bit, particularly if you are using Greek yogurt, whisk in warm water a tablespoon at a time. Taste, adjust, and set aside.
When you are ready to serve the salad, toss the chickpea mixture with most of the cilantro and most of the chopped red onion. Add about 1/2 of the yogurt dressing and toss again. If you like more dressing, keep adding until you are pleased. Serve on a platter sprinkled with the remaining onions and cilantro.
Serves 4 as a side.
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