Pan Roasted Lamb Loin with Arugula Salad and Beet Coulis
A truly outstanding combination of flavors and textures. The tender lamb is served on a bed of arugula with stunningly colored beet coulis and walnuts. Crumbled cheese finishes the dish off.
6 medium red beets, scrubbed
10 garlic cloves
1⁄2 cup water
2 tbsp. lemon juice
4 tsp. balsamic vinegar
4 lamb loins
2 tbsp. olive oil
1 lb. arugula, washed and stemmed
2⁄3 cup olive oil
1 cup walnut pieces, toasted
1 cup gorgonzola cheese, crumbled
- Wrap beets and garlic in foil and roast in a hot oven until tender, approx. 1 hr. Cool and chop beets. In a blender, puree beets, water, lemon juice and balsamic vinegar until smooth. Season to taste; reserve.
- Season lamb. In a skillet over high heat, sear lamb on all sides in hot olive oil. Transfer the pan to a 400° F oven and roast until medium rare to medium. Remove lamb from pan and slice on the bias.
- In a large bowl, toss arugula with olive oil and salt to taste. Mound arugula in the center of plate and fan lamb slices around arugula. Drizzle with beet coulis and sprinkle with walnuts and gorgonzola.