The best and tastiest lamb recipe out there. Reverse smoked and seared lamb loin with whipped feta, blistered tomatoes and grilled endive and radicchio salad.
Reverse Smoked/Seared Lamb Loin with Whipped Feta
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Lamb, when cooked properly, can be absolutely out of this world. The flavour itself is a little more gamey than other red meats, but when given the right balance of low and slow and hot and fast it will never disappoint. The boneless lamb loin roast is a unique cut because it utilizes the lamb saddle which is usually used for those cute little lamb t-bones, but instead is fully deboned and tied to make one large roast. Smoke the lamb loin in the Alchemy at a lower temperature for about 45 minutes and then seared it on all sides on the roaring hot plancha. The fatty outside cap will crisp up perfectly from the sear and the inside will be melt-in-your-mouth tender and perfectly cooked. Before smoking the lamb loin, stuff with fresh rosemary and rub the outside with canola oil and sprinkle with Alchemy Green Rub (stay tuned for more info on that). But the best kept secret when making lamb, is once finished, to make sure to squeeze some fresh lemon juice onto it. The acid brings out the flavour of the lamb and cuts the rich, fatty taste, it’s the step you’ll never forget after you start doing it. The lamb is paired with whipped feta on a bed of grilled endive and radicchio salad, and blistered some cherry tomatoes on the vine, for a pop of colour. So simple, yet so delicious.
Chef Matt Basile
1 - 3 to 4 lb boneless lamb loin roast
4 to 5 sprigs fresh rosemary, divided
Alchemy Green Rub (stay tuned)
2 tbsp cream cheese
2 tbsp sour cream
2 tbsp olive oil
2 cloves garlic
3-4 tbsp finely chopped parsley
1 Lemon, reserve one slice
12 whole Kalamata olives, sliced
1 on the vine cherry tomatoes (about 8 cherry tomatoes)
Preheat your smoker to 275F.
Stuff your lamb loin with fresh rosemary sprigs. Drizzle the loin with canola oil and season with Alchemy Green Rub, on all sides. Place in the smoker and allow to smoke for 45 minutes or until the internal temp reaches 135F.
Prepare your whipped feta. Finely chop your shallot and garlic and place in a bowl or large glass measuring cup. Add juice from one lemon. Add in your feta, olive oil, cream cheese and mayo. If you use a big chunk of feta, use a spoon to break it down and then blend until smooth with a hand immersion blender. Finely chop some fresh rosemary and parsley and add it to your whipped feta. Mix to combine. Set aside.
To make your salad, chop your radicchio and endive into eighths. Drizzle the plancha with canola oil, place your cherry tomatoes, still on the vine on the grill, then your radicchio and endive. Drizzle the radicchio and endive with some more canola oil and allow to cook until charred and wilted, but not too soft. Sprinkle with salt. Remove from the grill.
Take the lamb loin out of the smoker and place on the plancha to sear, about 1-2 minutes on all sides. Remove from the plancha and let rest about 10 minutes. Slice the lamb loin in half and then slice each half into 3-4 thick medallions.
To plate, spread your whipped feta on a serving dish, sprinkle with chopped Kalamata olives. Place your grilled endive and radicchio over top, then your lamb medallions, squeeze fresh lemon over top the lamb and then place the tomatoes on the vine on top.