Lamb Tenderloin with Asian Greens

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

Asian flavors add flair to this beautifully plated lamb dish. Tender lamb and delicately braised greens are satisfying and delicious.

Ingredients

1⁄2 cup onion, diced
1⁄2 cup carrot, diced
2-in. piece fresh ginger root, sliced
6-in. piece fresh lemongrass, crushed
8 4-in. sections of daikon root, peeled
2 qt. chicken stock
1⁄2 cup shallots, finely chopped
16 oz. red wine
12 oz. duck/veal stock
2 tbsp. butter
4 tsp. sesame oil
3 cups bok choy, sliced
3 cups tat soi greens
8 lamb tenderloins
Cooking oil, as needed
Salt and pepper, as needed

Steps

1. In a saucepan, sweat the onion, carrot, ginger, and lemongrass until tender. Add daikon and chicken stock to cover, season, and braise gently for 30-40 min. until the daikon is tender. Keep warm.

2. In a saucepan, sweat the shallots until tender, deglaze with red wine and reduce by 2⁄3. Add the duck/veal stock and reduce slightly. Strain, verify seasoning and whisk in butter to finish. Keep warm.

3. In a large sauté pan, heat oil and add bok choy and tat soi; season with salt and sauté until wilted and tender.

4. Season lamb with salt and pepper and grill to medium rare. Remove from heat and allow to rest at least 4 min. before slicing.

5. Per order: Cut each piece of daikon in half on the bias. Stand the two "towers" up side by side in the top center of the plate with points opposing. Make a bed of wilted greens in front of the daikon. Fan lamb slices on top of the greens. Spoon sauce around and serve.

Source: Recipe from Chef Ken Frank

More From FoodService Director

Ideas and Innovation
condiments

It’s still true that diners want it their way. But the straightforward, choose-your-toppings Chipotle model is, as the kids say, so basic. The noncommercial diners of 2018 are coming to the table with expectations for meals that fit their personalized needs, from portion size to protein type, calories and more. Operators are responding by pushing beyond the basics with spice-your-own-soup bars, specialty condiment stations and serving size tweaks cooked a la minute.

For some operations, the next phase truly revs up the personal part of personalization, turning diners into chefs...

Managing Your Business
glendale senior dining catering

At the residential facilities Glendale Senior Dining serves, catered birthday and anniversary parties, summer barbecues and other private on- and off-site events give senior residents a convenient alternative to cooking themselves, Director of Business Development Todd Lindsay says.

For these events, Glendale, which serves locations throughout the Northeast and mid-Atlantic, will often tap employees from nearby units to take on catering events; and for weekend or summer engagements, it will reach out to the parent company’s school dining division for a few extra hands.

“We...

Industry News & Opinion
Shedd Aquarium White Sox Shedd The Straw

The Chicago White Sox have partnered with the Shedd Aquarium to support their “Shedd the Straw” initiative: a plan that the groups expect to curb the use of plastic straws by about 215,000 this baseball season.

Beginning on Earth Day, April 22, drinks at all dining locations throughout the Sox’s Guaranteed Rate Field will not be automatically served with plastic straws. Guests will be provided with biodegradable straws upon request. Guaranteed Rate Field is said to be the first in Major League Baseball to ban the use of plastic straws.

“At one of Shedd Aquarium’s local...

Industry News & Opinion

The Henry P. Kendall Foundation, a philanthropic group that aims to create a more sustainable food system in New England, has announced its creation of the New England Food Vision Prize .

The foundation is inviting foodservice leaders from colleges and universities throughout New England to submit their ideas on how to create a stronger food system that will help the region produce at least half of its own food by 2060.

Qualifying ideas must be collaborative and replicable, among other requirements. The foundation hopes that by reaching out to large food purchasers, like...

FSD Resources