Special Diets

Chili Rubbed American Lamb with a Bean Medley Ragout

• From: American Lamb Board

Ingredients

• 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

Directions

• 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.