Ingredients:
4 - 6 ounce portions of Alberta Lamb loin-boneless
Olive oil
Salt & pepper
1 cup maple (or any other) smoking chips
2 cups fresh raspberries (reserve some for garnish)
¼ cup white wine vinegar
2 tbsp. honey
1 tsp. Dijon mustard
1 shallot or a small red onion
1 tsp. chilli garlic paste
½ cup canola oil
Salt & pepper
200 grams goat cheese
1 cup chopped roasted pecans
1 lb mixed baby greens
Method:
- Place boneless loin in a pan on a rack with wood chips below the rack. Turn stove-top burner on med-high. Allow to start smoking—cover right away and continue until smoke subsides.
- Rub loins with olive oil, season and sear in pan on stove top. Place in 375°F oven until med-rare, 140°F internal temperature. Remove from oven, cover and keep warm until needed.
- Mix next 8 ingredients in blender until smooth.
- Roll goat cheese and pecans into 4 balls.
- Assemble by placing sliced lamb loin on bed of mixed baby greens with goat cheese balls and garnish with raspberry vinaigrette
Recipe courtesy of Chef Darren Nixon